I had a love affair with tiramisu years before I’d ever been to Italy. What’s not to love about this rich, creamy, coffee-infused delight? Once I was actually on Italian soil, it was game over, I sampled tiramisu all the way across the country. The best I ever had was in a restaurant in Vernazza, a tiny town on the Ligurian coast (part of a group of five coastal towns known as Cinque Terra). Maybe it was the dessert, or maybe it was the gorgeous surroundings, but we seriously considered staying there to raise our family (I was 5 months pregnant with our daughter at the time).
Even though I love it, I haven’t actually made tiramisu very many times, but when friends invited us over for risotto on Sunday night, I thought it would be a fitting accompaniment.
I searched the internet for a recipe that sounded good and finally settled on this one. It doesn’t call for the raw eggs that most recipes do (something I wanted to avoid because the kids would be eating it), and it was quick and easy to put together. (Edited to add: I dipped the ladyfingers into the coffee mixture individually rather than sprinkling it over top of them to ensure that they would be uniformly moist).
It wasn’t quite as fabulous as the one I had in Vernazza (I think everything probably tastes better there), but I will definitely be making this one again.