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
Shortcake desserts are made along similar lines. It is also common to see recipes where the shortcake itself is flavored; coconut is a common addition. Though today's shortcakes are usually of the biscuit or sponge-cake variety, earlier American recipes called for pie crust in rounds or broken-up pieces, which was a variety still being enjoyed in the 21st century, particularly in the South. The first strawberry shortcake recipe appeared in an English cookbook as early as 1588, according to Driscoll's berry growers. By 1850, strawberry shortcake was a well-known biscuit and fruit dessert served hot with butter and sweetened cream. In