Tiramisu. What’s not to love about layers of soft sponge fingers soaked in espresso and a boozy mixture of Marsala wine, rum and brandy. Swathed in a lush, velvetly and delectable Italian custard and mascarpone filling. It’s like all the good things in life (edible, of course) came together in a single dessert. Well to be honest, I’ve had some truly unforgettable ones, others that were mediocre and a couple of unfortunate times which could only be described as disastrous. All these while, making tiramisu seemed so intimidating that I’ve never thought about making it myself.
It all started when I was thinking about what dessert to bake for a New Year’s party. Now, there’s no way I’m gonna cheat here and take the easy way out (aka store bought savoiardi or ladyfinger biscuits). Baking the ladyfingers was easy – basically a sponge cake batter piped into little ‘fingers’, dusted with a little powdered sugar and baked. I like my Tiramisu to be intense. So in went the espresso, liquors and copious amounts of them. 3 attempts later, I must say that they have gotten closer to the Tiramisu of my dreams but, not mhmm.. perfect yet. I’ve gotten quite a few compliments that night and had request to make them again. So for now, I’ll just have to keep tweaking the recipe to satisfy the perfectionist in me!