Tiramisu 09 (page 267) – on custard and coffee

i took importance to two factors for my take on ROSE’S heavenly CAKES: Tiramisu (page 267):

(1) heating the eggs adequatelly

and (2), pulling great espresso

2 thoughts on “Tiramisu 09 (page 267) – on custard and coffee

  1. Hi Hector,

    I am a bit confused about your picture above of the custard registering 118 degrees. On page 268 of Rose’s Heavely cakes she says to heat it up to 160 degrees. Is this discrepancy significant? What is special about 160? I note that is the temp used for making custard as well.

    • page 268 says 165-170 oF and that is absolutely correct. my picture was taken earlier.

      underheating will make your tiramisu runny, overheating will scramble it.

      Sent from my iPhone

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