Tiramisu whipped egg, or both, combined with mascarpone cream. This makes the dish lighter, thick and foamy. Among the most common alcoholic changes includes the addition of Marsala. The cake is usually eaten cold. Another variation involves the preparation of the cream with eggs heated to sterilize it, but not so much that the eggs scramble. Over time, replacing some of the ingredients, mainly coffee, there arose numerous variants such as tiramisu with chocolate, amaretto, berry, lemon, strawberry, pineapple, yogurt, banana, raspberry, coconut, and even beer. Although these are not considered true Tiramisu as these variations only share the layered characteristic
Amandine (dessert) the layers is a combination of chocolate buttercream mixed with fondant. The setting of the cake is layer, cream, layer, cream, layer, glaze. The glaze is specific to this cake, and it is a combination of fondant with chocolate and rum or rum essence, poured over the cake while still slightly liquid. These cakes have also a traditional decoration on top with a little bit of the cream and a diamond-shaped piece of thin chocolate. Amandine (dessert) Amandine is a Romanian chocolate layered cake filled with chocolate with caramel and fondant cream. Almond cream is sometimes used. As most Romanian