Classic Tiramisu

In the 1980s, Tiramisu stretched across the United States, appearing on menus of nationwide chains, local mom and pop restaurants, and everything in between. Today you’d be hard pressed to find Tiramisu on a menu and even harder to find those that are willing to admit their love and adoration for it.

That’s the trouble with classic desserts that blow up into trends...cue Crème Brûlée and Molten Chocolate Truffle Cake. The belle of the ball one decade, standing in the corner by themselves the next. But there is a reason that they became trends in the first place, and if we go back and make these dishes with integrity and proper technique, we are reminded of how delicious they are, and can proudly introduce them to the next generation of dessert lovers.

Tiramisu, with its roots dating back to the Italian region of Veneto in the late 1960s, is an exquisite marriage of texture and flavor, just sweet and rich enough without overdoing it. Ethereal layers of homemade biscuits are soaked in espresso and fortified Marsala wine, layered with a decadent mascarpone cream and finely grated dark chocolate, then dusted with cocoa powder and chilled until set, making it the perfect make-ahead dessert. For the baker making the dessert properly, it requires the fine technique of perfect cloud-like whipped egg whites, piping skills and gentle folds to create the luscious mascarpone cream.

For the past few weeks, the bakery has been abuzz with talk of Tiramisu. We decided to take a walk back in time and revive this classic for our Secret Item this week. Available to our newsletter subscribers only, so be sure to join our email list for access to all future Secret Newsletter Items.

Donation update…Because of your generosity last weekend we were able to donate $650 to APANO in support of Stop AAPI Hate. Thank you so much for making this possible!