The TRADITIONAL Way to Make Tiramisu That Actually Sets (Nonna's Way)

Real tiramisu, the way my mother made it, silky all the way through and never soggy. Nobody in my family ever wrote it down. If your tiramisu keeps sliding off the spoon in a sad little puddle, I promise you, you didn't fail the recipe. It got wet somewhere, or it got rushed. Today I'll show you the way it was handed down to me, one small step at a time, so it sets like silk instead. It comes down to a few little places where people add too much wetness or too much hurry, and once you know where they hide, this almost never fails you. You'll learn: • Why tiramisu goes soggy, and the few small spots it always goes wrong • How to dip the biscuits (one, two, out) so they drink the coffee without drowning • Why the coffee must be strong and cold, never warm • How to cook the yolks gently so the cream holds and never weeps • Why you fold the mascarpone soft and never beat it • How the whipped whites give it that silky lift • The overnight rest that turns layers into one silky thing, and why cocoa waits until morning Come, sit with me a while. Make it the night before, let it become itself while you sleep, and you'll never spoon out a soggy tiramisu again.