The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Lady Fingers

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tmarz's picture


December 3, 2010 - 11:17am -- tmarz

I was wondering, I am planning on making Tiramisu this weekend for a date. I noticed a few recipes add whipped egg whites to the marscarpone/egg yolk mixture, while others don't (just marcarpone/egg yolk and sugar). What do you think the difference might be?

Many of the recipes call for a pound of marscarpone, some sugar, about 6 egg yolks... If I did that, do you think I should add like 2 or 3 whipped egg whites?



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