Hi Angie, sure! B

Can you use an electric mixer?

That’s a lovely option too, thanks for sharing!! b

Hi I cook the egg yolk mixture in a bowl, over not in , a saucepan of boiling water . Wisk all the time until hot and thickened but not scrambled eggs. If nervous of raw egg don’t add beaten whites. It is a little heavier but add whipped cream to lighten. Brandy in the yolk mixture. Yum yum

Mascarpone is in the cheese category, a kind of thick heavy cream. ciao! b

For mascarpone, is it cream or cheese?

Hi! in terms of final taste: no, it doesn’t. I just prefer to use brown sugar instead of white granulated one 😉

I’m really confused. So does it matter if I use brown or granulated sugar?

Hi Tammi!!
The straight cut was done for the camera after 2/3 tries 😉
The secret is to keep the tiramisu in the refrigerator up until the very last second. The coldest it is, the easiest to cut will be. For the shot I even placed the knife in the refrigerator, ha ha!
Thank you so much for following BuonaPappa and let me know if you like the fruit Tiramisu!
ciao! b