This is my basic Tiramisu recipe, which has morphed into many versions for different events. As long as you have the basic principle of layering different ratios of whipped cream & mascarpone (or an alternate) between moistened savoiardi (ladyfingers), it allows you to create a version appropriate to the time of year, or the event.
This is the traditional version with espresso & mascarpone, I’ve added in a bit of brandy. It needs to be made the day before the event to allow it to set, and for the savoiardi to become cake-like. Continue reading