I just busted my ass all day making this 3 flavor tiramisu for my partner’s birthday. And I have had fun but man, presentation is not the strong suit. Flavor is incredible though 😀
by DragoonDank
14 Comments
ahhhimscrewed
this looks damn good rn
DragoonDank
Adding context. Fresh made ladyfingers (had to do it for a gluten free). Left to right : nutmeg and cinnamon, double strawberry, extra salty chocolate.
bigredplastictuba
Baby the layering is part of the point. I know we all say “is OK I’m sure it’s tasty” but why did you do it like this
fatdiscokid420
Ah yes hummus blood and sand
Iatemydoggo
I ask God why pastry is my strong suit when my hands are shakier than Michael J Fox off a bump of Columbian marching powder
Resident_Course_3342
They have to get up so early. How can they manage to sustain an alcohol and drug abuse problem with that kind of schedule? It makes no sense.
Existential_Sprinkle
Is this your own creation or did you follow a recipe? Why does it need to be 3 flavors? Traditional Tiramisu is still popular today because it’s delicious as is
When I worked for a GF bakery that did pop ups with savory food, people were really happy with well executed GF versions of common foods
capndelirium
First and foremost, major kudos to you for doing this at home, as a former pastry chef I find baking at home to be a lowkey nightmare.
Secondly, did you just raw dog sprinkle the toppings on or did you use a sieve? The crisp lines are impressive af though
spicy-acorn
Cooking is not the same as baking. Props to you for doing something you aren’t well versed in. I KNOW it tastes amazing
CoupDeGrassi
I thought the white was mashed potatoes at first lol. Sounds tasty tho.
somerandom995
Are you open to constructive criticism?
Natural_Bill_6084
Listen. I get the idea of stellar presentation, but unless it looks completely unappealing, I’m smashing tf outta that. Even if it was mediocre, but my guess is it isn’t. I’m sure she’ll love it and all your effort.
WhatTheBlack
Looked liked you busted a pimple. Good effort though.
14 Comments
this looks damn good rn
Adding context.
Fresh made ladyfingers (had to do it for a gluten free). Left to right : nutmeg and cinnamon, double strawberry, extra salty chocolate.
Baby the layering is part of the point. I know we all say “is OK I’m sure it’s tasty” but why did you do it like this
Ah yes hummus blood and sand
I ask God why pastry is my strong suit when my hands are shakier than Michael J Fox off a bump of Columbian marching powder
They have to get up so early. How can they manage to sustain an alcohol and drug abuse problem with that kind of schedule? It makes no sense.
Is this your own creation or did you follow a recipe? Why does it need to be 3 flavors? Traditional Tiramisu is still popular today because it’s delicious as is
When I worked for a GF bakery that did pop ups with savory food, people were really happy with well executed GF versions of common foods
First and foremost, major kudos to you for doing this at home, as a former pastry chef I find baking at home to be a lowkey nightmare.
Secondly, did you just raw dog sprinkle the toppings on or did you use a sieve? The crisp lines are impressive af though
Cooking is not the same as baking. Props to you for doing something you aren’t well versed in. I KNOW it tastes amazing
I thought the white was mashed potatoes at first lol. Sounds tasty tho.
Are you open to constructive criticism?
Listen. I get the idea of stellar presentation, but unless it looks completely unappealing, I’m smashing tf outta that. Even if it was mediocre, but my guess is it isn’t. I’m sure she’ll love it and all your effort.
Looked liked you busted a pimple. Good effort though.
So do we.