THRIVING after the FALL

The Library · Document 97 · FEASTING · Dishes and drinks

Scratch Tiramisu Recipe Research

Its printed title: The Physical Chemistry and Methodological Protocol for Polyphasic Tiramisu Synthesis

Tiramisu, the Italian layered dessert of soft cheese, sponge fingers and coffee, rebuilt from scratch. It makes its mascarpone from 1,000 g of cream at 25 per cent fat and 5 g of citric acid, raises the sponge fingers on wild yeast, and soaks them in a brew of roasted chicory and dandelion root (100 g to 1,000 mL) in place of coffee. It still calls for citric acid and distilled water, never sets the dish in Brandenburg, and lost most of its heating and roasting temperatures.

Open the PDF 18 pages · 451 KB

Number
97
Book
FEASTING after the FALL
Shelf
Dishes and drinks
File
97 Scratch Tiramisu Recipe Research.pdf
Pages
18
Works cited
87

On the Menu

Tiramisu

In the Index

Milk, butter and cheese The kitchen and its dishes

Its works cited 87

As the document lists them, unchecked. Sorted here by their addresses only, which says where a claim comes from, not whether it holds.

  • 46 journals, universities and public bodies
  • 4 books, archives and patents
  • 1 document-sharing site
  • 4 forums, video and social sites
  • 4 blogs
  • 1 shop or maker
  • 26 other web pages
  • 1 without an address
Show all 87
  1. 88 Mascarpone Production Process Analysis.pdf
  2. Organic Markets Berlin | The Bio Foods | Organic products thebiofoods.shop/pages/organic-markets-berlin
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  5. Zabaglione for Tiramisu - Seasoned Advice - Stack Exchange cooking.stackexchange.com/questions/120226/zab…
  6. Mascarpone cream with pasteurized eggs - Electric Blue Food electricbluefood.com/mascarpone-cream-with-pas…
  7. Pyrazines – valuable flavour & fragrance compounds - Authorea authorea.com/doi/10.22541/au.158775683.32679686
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  9. Chicory, surrogate and roasted coffee provide new insights into eurekalert.org/news-releases/977373
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  11. Phytochemical Profile and Analgesic Properties of Chicory Root mdpi.com/1422-0067/26/13/6387
  12. Use of NMR-Based Metabolomics To Chemically Characterize the pages.uoregon.edu/chendon/coffee_literature/ol…
  13. Roasting-Specific Flavor Compounds in Common Roasted Foods flavorist.com/roasting-specific-flavor-compoun…
  14. Sourdough Ladyfingers Recipe | Discard or Starter themoderndaycottage.com/sourdough-lady-fingers…
  15. Ladyfingers (Savoiardi) - Okonomi Kitchen okonomikitchen.com/ladyfingers-savoiardi/
  16. Homemade Ladyfingers Recipe | How to Make Savoiardi biancolievito.it/en/ladyfingers/
  17. Sourdough Starter Science: pH & Acidity Control - Katia Oldani katiaoldani.com/2025/12/09/sourdough-starter-s…
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  20. How much does the starter affect the sourness of the bread? - Reddit reddit.com/r/Sourdough/comments/e6gv4y/how_muc…
  21. The Science of Sourdough Sourness: Lactic vs. Acetic Acid thecrumblab.com/2026-06-17-science-of-sourdoug…
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  33. How does potato starch compare to cornstarch for baking? merryyangchem.com/blog/how-does-potato-starch-…
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  35. Potato Starch for Gluten-Free Crumb Structure - Food Additives Asia foodadditivesasia.com/en/market-insights/appli…
  36. Ladyfingers (Savoiardi Cookies) - Caputo Flour caputoflour.com/blogs/recipes/lady-fingers-sav…
  37. Homemade savoiardi: the authentic Italian ladyfinger recipe | WikiCibo wikicibo.com/en/ricette/piemonte/savoiardi
  38. (PDF) Starch Gelatinization in Sugar Solutions - ResearchGate researchgate.net/publication/230424016_Starch_…
  39. Glass transition and crystallization of amorphous trehalose-sucrose experts.umn.edu/en/publications/glass-transiti…
  40. Sugar and Its Role in Freeze-Drying Processes analyzing-testing.netzsch.com/en/application-l…
  41. Assessing Starch Retrogradation from the Perspective of Particle mdpi.com/2304-8158/13/6/911
  42. Ladyfingers (Savoiardi) - Sugar Spun Run sugarspunrun.com/ladyfingers/
  43. Homemade Lady Fingers + Sourdough Option - Coco et sel cocoetsel.com/homemade-lady-fingers/
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  45. Understanding the characteristic changes of retrogradation behavior pmc.ncbi.nlm.nih.gov/articles/PMC11617885/
  46. Overlapping activation pattern of bitter taste receptors affect sensory pmc.ncbi.nlm.nih.gov/articles/PMC9806268/
  47. Physicochemical, Functional, and Antibacterial Properties of Inulin mdpi.com/2076-3417/15/8/4091
  48. WO2016057382A1 - Low bitter chicory products - Google Patents patents.google.com/patent/WO2016057382A1/en
  49. Rapid and efficient bioconversion of chicory inulin to fructose by d-nb.info/1239043643/34
  50. Coffee Substitute – Why Use Plant Roots: Chicory and Dandelion hodaia.ro/en/blog/coffee-substitute-why-use-pl…
  51. Soluble roasted chicory having high inulin content - Google Patents patents.google.com/patent/US20040224073A1/en
  52. Soluble roasted chicory with high inulin content - Google Patents patents.google.com/patent/EP1411780B1/en
  53. Heat-induced degradation of inulin - Czech Journal of Food Sciences cjfs.agriculturejournals.cz/artkey/cjf-200410-…
  54. Kinetics of Formation of Di-d-fructose Dianhydrides during Thermal pubs.acs.org/jafcau/article/48/5/1823/3554156/…
  55. Di-D-Fructose Dianhydrides (DFAs) - MDPI mdpi.com/1420-3049/13/8/1640
  56. Heat-induced degradation of inulin - ResearchGate researchgate.net/publication/225574467_Heat-in…
  57. Di-D-fructose dianhydrides from the pyrolysis of inulin - PubMed pubmed.ncbi.nlm.nih.gov/7834654/
  58. Difructose anhydrides as quality markers of honey and coffee researchgate.net/publication/223273010_Difruct…
  59. Di-d-fructose Dianhydride-Enriched Products by Acid Ion-Exchange pubs.acs.org/jafcau/article/58/3/1777/207959/D…
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  63. The Prebiotic Potential of Inulin-Type Fructans: A Systematic Review pmc.ncbi.nlm.nih.gov/articles/PMC8970830/
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  65. Sesquiterpene lactones and inulin from chicory roots : extraction research.wur.nl/en/publications/sesquiterpene-…
  66. Numerous Compounds Orchestrate Coffee's Bitterness | Request PDF researchgate.net/publication/341559155_Numerou…
  67. Chlorogenic Acids in Coffee Substitutes | PDF - Scribd scribd.com/document/968276490/10-1016-0308-814…
  68. Chlorogenic acid in raw materials for the production of chicory coffee pubmed.ncbi.nlm.nih.gov/24338945/
  69. Impact of roasting on the phenolic and volatile compounds in coffee pmc.ncbi.nlm.nih.gov/articles/PMC9281936/
  70. Bioactive Properties of Instant Chicory Melanoidins and Their ... - PMC pmc.ncbi.nlm.nih.gov/articles/PMC9818759/
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  72. Analysis of Volatile Compounds, Composition, and Thermal ... - PMC pmc.ncbi.nlm.nih.gov/articles/PMC9563260/
  73. Identification of Characterizing Aroma Components of Roasted pubmed.ncbi.nlm.nih.gov/30969122/
  74. Identification of Characterizing Aroma Components of Roasted researchgate.net/publication/332339637_Identif…
  75. Formation Mechanisms and Kinetic Modeling of Key Aroma ... - MDPI mdpi.com/2304-8158/14/12/2125
  76. Chicory Root, Organic - Dried Cut Pieces - Herbathek.com herbathek.com/en/medicinal-herbs/single-herbs/…
  77. Thermal Processing of Liquid Egg Yolks Modulates Physio ... - PMC pmc.ncbi.nlm.nih.gov/articles/PMC9141538/
  78. Pasteurised eggs - A food safety solution against Salmonella safeconsume.eu/articles/pasteurised-eggs-a-foo…
  79. How to pasteurize eggs - homemade method giallozafferano.com/recipes/How-to-pasteurize-…
  80. Thermal processing-driven functional transformations of egg pubmed.ncbi.nlm.nih.gov/41412638/
  81. Protein Denaturation and Emulsifying Properties of Plasma and lib3.dss.go.th/fulltext/Journal/Journal%20of%2…
  82. Influence of Ethanol on Emulsions Stabilized by Low Molecular pmc.ncbi.nlm.nih.gov/articles/PMC7004119/
  83. (PDF) Influence of Ethanol on Emulsions Stabilized by Low researchgate.net/publication/337952995_Influen…
  84. Mascarpone - Description - Tiiips tiiips.com/m/tiiips/home?action=listReviews&re…
  85. Contact Angle Measurements for Advanced Thermal Management researchgate.net/publication/272727740_Contact…
  86. The Effect of Porosity and Contact Angle on the Fluid Capillary Rise researchgate.net/publication/360463325_The_Eff…
  87. Magic Cocoa Powder or Kitchen Science? | Everyday Awesome youtube.com/shorts/vxCAQpQNdy8