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
Whipped cream cream not. However, most authors treat the two as synonyms, with both being sweetened, neither being sweetened, or treating sweetening as optional. Many authors use only one of the two names (for the sweetened or unsweetened version), so it is not clear if they distinguish the two. The invention of crème Chantilly is often credited incorrectly, and without evidence, to François Vatel, "maître d'hôtel" at the Château de Chantilly in the mid-17th century. But the name Chantilly is first connected with whipped cream in the mid-18th century, around the time that the Baronne d'Oberkirch praised the "cream" served at a