Tiramis are a staple in many cuisines in Italy and in many different regions.
The dish is usually made with milk, but in a variety of different ways.
Some make it with eggs, while others add sugar, cream, or butter to the milk.
You can find the full recipe at the Italian Tiramisti website.
Ingredients 4 large eggs, at room temperature, beaten with a hand mixer or a stand mixer (or both) 2 tsp.
baking powder 1 tsp.
salt 1 tsp or more of freshly ground black pepper 1 cup of cold water (approximately) 1 cup or so of unsalted butter, room temperature or melted butter 1/2 cup of milk, cold, room temp or melted milk, or milk that has been chilled to room temp (or room temperature) 1 tsp of vanilla extract 1 tsp sugar (or 1/4 tsp.
sugar) (optional) 2 cups of butter, softened to room temperature 1/3 cup of water, preferably full strength (or at least half the strength) 1/8 tsp of sea salt, or to taste (optional, but recommended) Directions Preheat oven to 325°F (180°C).
Line a baking sheet with parchment paper or a silicone mat.
In a small bowl, whisk together the egg yolks and water, then add the salt, baking powder, and salt.
In the bowl of a stand-mixer or a handheld mixer, combine the milk and butter.
Whisk until combined.
Beat in the eggs one at a time, then the sugar and vanilla.
Scrape down the sides of the bowl as needed, adding more milk as needed.
Continue beating until the mixture becomes stiff and thick, about 30 seconds.
Pour the mixture into the prepared baking sheet and bake for about 30 minutes.
Cool slightly, then transfer to a wire rack to cool completely.
For the buttercream: Whisk together the butter and cream in a bowl, then pour into a container of chilled unsalted milk.
Whirl gently to combine.
Store in an airtight container in the refrigerator for up to a week.
The buttercream can be made ahead and frozen for up a week or two.