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
Milk-cream strudel A Viennese legend says that "Franz Stelzer" (1842–1913), who owned a small inn in Breitenfurt near Vienna, was the inventor of the "Millirahmstrudel". In the story he became a very famous and rich man for that. Besides the strudel dough the ingredients are: cream, egg yolks, blanched, ground almonds, sugar, 1 roll soaked in milk, 2 whites snow (stiffy beaten egg whites). Sprinkle with raisins and bake lightly. Then pour over sugared milk. Let it evaporate. Then bake in casserole. Serve in the pan with hot vanilla sauce. Milk-cream strudel The milk-cream strudel (Viennese: Millirahmstrudel, German: Milchrahmstrudel) is a traditional