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MarilynFL

Will do. It's a combination of Rosie's ladyfingers, Lidia's zabaglione, Fine Cooking lemon curd...

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Posted to Thread #29362 at 10:28 am on Jan 16, 2017

and a good limoncello for soaking the genoise.

Rosie's recipe makes individual ladyfingers, but I just pipe the dough into two solid circles and I'm good to go for the entire cake. No need to buy generic ladyfingers and piece them into the pan.

Also, I'll look for the video from some Australian woman that perfected my zabaglione. I wasn't cooking it long enough, nor cooling it quickly enough. Her recipe is for regular tiramisu so you'll have that as well.

This will be for a single 9" round/square so you'll need your magic math skills to figure out what you need for 100.


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