Q&A for How to Make a Traditional Tiramisu

Yes, tiramisu can be kept frozen for up to 3 months. Place inside an airtight container to prevent cross-contamination of freezer odors. Thaw in the refrigerator before serving.

Yes, you can do this; tiramisu keeps really well in the refrigerator for a day or two. Cover it to avoid cross-contamination with fridge odors.

It depends on how small you cut the pieces and the shape of the pan, but for a normal square tiramisu it can make 8 or more pieces.

No. This kind of cheese is a sweeter one that is usually cooked in desserts.

Step 5.

Yes, "powdered cocoa" and "cocoa powder" are the same thing, so you can use that instead of the instant hot chocolate mix.

"Espresso" refers to the process by which that kind of coffee is made. If you don't have an espresso maker, you can make strong coffee by doubling the amount of ground coffee you use.

Yes, you can use any cheese, but a manual mixer might not give you the same texture as an electric one.

Dried breads are traditionally used, so any white bread that is slightly dry will work.

Yes, but be sure to wrap it with plastic wrap and aluminum foil. It will stay fresh for three months.

It shouldn't, but recipes differ, and every cook likes to put their own twist on it. The ingredients listed here are all generally nut-free, except the almond liqueur, which is optional.

Traditional tiramisu is made with mascarpone cheese. While you could substitute whipped heavy cream, cream cheese or a combination of the two, it won't be traditional (but will still likely taste very good).