Tiramisu in Italian means "pick me up." As we now enter the third month of our first year of law school, I think that it just about goes without saying that my classmates and I need a little pick me up! So, in order to spread the boost around, I made Williams-Sonoma's Tiramisu recipe.
And I glad that I did. Whipped heavy cream, mascarpone cheese and fluffy eggs over coffee, liquor, sugar soaked Lady Fingers...sounds like a great pick-me-up to me! I'm also pretty confident that all those who enjoyed a slice (or two, or three) agreed.
If you like Tiramisu, I highly recommend the Williams-Sonoma recipe. However, I have a small (but big) warning: this recipe makes a lot of tiramisu! Like, two trays worth of the creamy stuff! So unless you have a endless supply of hungry graduate school boys around, I suggest cutting down the recipe by at least a third. It wasn't until after we finished making the Tiramisu and I realized that the recipe makes enough for a 6 quart dish! We used the only thing we had available which was a 2 quart baking dish and then filled my 8 by 8 brownie pan with the overflow. Trust me, it tasted good, but it's been 5 days since we made this recipe and there is still half of a tray sitting in my neighbor's fridge (and some secretly stashed away in my freezer).
Speaking of 5 days though, this tiramisu holds up pretty well and still tastes good after a few days. Another quick little suggestion is that when you soak the lady fingers, try not to exceed dunking each piece for 2-3 seconds because they really are little sponges and could get soggy and runny later on down the road. Other than that, make this recipe a night in advance, let the flavors chill and mingle in overnight in the fridge, and have a piece for breakfast instead of your morning coffee! Buon appetito!