Tiramisu, an easy dessert
I’m confident we all have flashpoint memories with food from key moments in our lives, and for me, ferociously splitting tiramisu for dessert with my brother as we tried to see who could finish their part fastest at Romano’s Macaroni Grill is one of them that always surfaces. I hated having to share, but appreciate the early exposure to this treat.
Tiramisu is still one of my favorite desserts to get after an Italian dinner and while I enjoy experiencing the different variations, my heart belongs with the classic layered-and-sliced rendition. It’s easy to make at home too. In addition to making this ahead of time, it travels well and pleases the masses — great for a special occasion or just because you want something nice for yourself.
At this point, I’m a pathetic #FanGirl and follower of Alison Roman, but believe it or not, I picked this recipe before realizing it was hers!
Alison Roman’s Classic Tiramisu via NYT Cooking
Notes for the chef:
While the recipe says you can let this chill for a few hours, do yourself a favor and make this 24 hours ahead of when you plan to eat it. This will make it taste even better, and also it makes your life easier because you can check something off your list.
I used brewed coffee and not espresso because I had enough left from my morning coffee — I think espresso would be divine though. Also, I did not have any Cognac or rum to mix with the coffee so I just didn’t add it. Definitely don’t skip this if you have one of these, I just didn’t think it was worth running a special errand to get it.
Store bought ladyfingers are the way to go, but please weigh yours to make sure you’re using enough. The ones I always seem to find at the store are short and small, but every store sells something different and size may vary across brands. In my case, I ended up using two packages and 48 ladyfingers total because they were very small.
