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| It's a little dribbly but it's goooooood. |
I didn’t think I liked tiramisu until I was tempted to try
some in a little deli in Venice where tiramisu was their specialty. That’ll do
it!
It was delicious. I haven’t eaten it since because I figured
it would be a let down - how could mine stack up to the professionals?
Well, apparently tiramisu is easy to get right, because I
NAILED it on the first go. It’s a really simple recipe that doesn’t use a ton
of ingredients (but they are a little niche, it’s not all store-cupboard stuff)
and the best part is that it is encouraged to make a day in advance! It’s even
better after it is allowed to rest and mingle overnight. Perfect for having company
over (a concept I’ve nearly forgotten) or for prepping on a Friday night and
enjoying all weekend.
You need a nice deep dish for this, mine was about 20x10cm and I got three layers. I think having two layers is more traditional, so a bigger dish will be needed for that.
