Make This Show-Stopping Layered Dessert Just Like A Master Chef
Whenever I go to an Italian restaurant, I always try to leave room for dessert. In fact, I will deliberately only eat half of the huge portions they usually serve, just so I can have dessert. Let me explain something: I don’t have a sweet tooth. Most of the time, dessert never even crosses my mind. So what could possibly inspire such rabid dessert-seeking behavior? Tiramisu!
For many years, I would never even try this strange-sounding dessert. I didn’t even like its appearance. One day I was having lunch with a friend who had ordered it. She insisted that I take a taste of hers. Not wanting to appear wimpy, nor to disrespect her hospitality, I took a tentative forkful. O.M.G. What in the world was this heavenly concoction? My taste buds were dancing with delight, and then kicking me in the butt for having foolishly refused to eat tiramisu all those years. Clearly, I was deranged!
Meggan’s scrumptious recipe is almost faithful to the original, which did not include egg whites or liquor of any kind. You could leave out the alcohol and substitute 2 more tablespoons of whatever coffee you are using, or you could dissolve some unsweetened cocoa in 2 tablespoons of water, mix it with the coffee, and then brush that on the lady fingers.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick Tip: If you cannot find (or don’t want to make your own) lady fingers, you can substitute either sponge cake or pound cake. Cut it into long strips and toast them in the oven for 10 minutes to crisp them up before using them to make your tiramisu
Recipe courtesy of Meggan at Culinary Hill, image courtesy of Cooking Channel TV
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