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Just curious, when you use the genoise, do you age it a bit or perhaps dry it a bit in a slow oven before dipping in the coffee/syrup/liquor mixture of choice?
Just curious, when you use the genoise, do you age it a bit or perhaps dry it a bit in a slow oven before dipping in the coffee/syrup/liquor mixture of choice?
I don't believe we soaked the cake at all (I haven't made it since the '90s). I don't like a soaked cake at all (can't stand tres leches). The coffee syrup flavor goes into the whipped cream/gelatin mixture that goes between the layers.
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Originally Posted by jay5835
I don't believe we soaked the cake at all (I haven't made it since the '90s). I don't like a soaked cake at all (can't stand tres leches). The coffee syrup flavor goes into the whipped cream/gelatin mixture that goes between the layers.
That's why I thought about drying the cake out, I just dip the lady fingers in coffee/Kahlua quickly, not long enough to get soggy. Also thinking about adding a little orange zest to the filling of egg yolks, sugar, mascarpone, and whipped cream, should go well with the cocoa on top.
Since I've never tried it, it means laughing at Sleepless in Seattle!
Tom Hanks: "What is tiramisu?"
Rob Reiner: "You'll find out."
Tom Hanks: "Well, what is it?"
Rob Reiner: "You'll see."
Tom Hanks: "Some woman is gonna want me to do it to her, and I'm not gonna know what it is!"
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