Tiramisu

Tiramisu

Zabaglione, mascarpone, coffee, chocolate, coffee liqueur and ladyfingers! What can go wrong? A lot. If you've ever wondered what all the fuss is about, it's about preparation, care, and presentation.

I've hesitated to add Tiramisu to the Ministry of Delectables because the restaurant stuff is misleading. Even this recipe with the right ingredients shows the presentation at restaurant level.

Ingredients - use the best you can find. No cheating or substitution. Use real espresso. If you can't make espresso at home, go out and buy a cup to use.

Presentation - restaurants prepare tiramisu flat for ease of distributing portions. But Italian families use a big, clear glass bowl (think trifle) layered so you can see the deliciousness. It's a see-through experience that gets your mouth watering. No big flat thing in a pan.

Make tiramisu at home and experience the difference.

It's the perfect accompaniment to David Amerland's Sunday Read: Coffee http://bit.ly/2G88Jg6

https://www.epicurious.com/recipes/food/views/tiramisu-351138