I’ve been craving Tiramisu for a couple of months now and I finally decided to make it for my birthday, which was last month. I don’t know why I haven’t made this before because it’s one of my favorites. I did make a Tiramisu Cake once, which was okay, but it didn’t compare to the traditional tiramisu.
I shared this Tiramisu with some great friends and I was happy with how it turned out. I didn’t have time to make it the night before so I made it the morning of. Thankfully we ate dessert a little bit later in the evening because it gave the lady fingers extra time to soak up the espresso/coffee liqueur mixture. I think making it the night before would be your best bet, giving all the ingredients time to soften and meld together perfectly.
As I mentioned earlier, I celebrated my birthday last month and I got the perfect gift from my hubby. He got me a brand new macro lens for my camera! I’ve already used it for my Apple Pie Chimichangas with Salted Caramel Sauce and I loved how my pictures turned out. I definitely have to use my tripod when I use this lens but it’s definitely worth the extra time to set everything up properly.
Even though this Tiramisu recipe is not very Fall-ish I had to share it with you because it was so good. I’m looking forward to sharing some more Fall sweet and savory recipes with you and I’m even starting to bake with pumpkin. One of my favorite things about this time of year.
Recipe slightly adapted from Gastronomer’s Guide
This recipe was originally shared on What’s Cooking with Ruthie, where I’m a monthly contributor.