This classic Italian dessert relies on techniques that—while not difficult—require patience and a little extra time. The results are well worth it.
Dennis Littley has seen lot of so-so tiramisu in his day. “It’s something you often see on dessert menus; it’s very popular, but it’s rarely made correctly,” says Littley, executive chef for Flik-operated Mount St. Joseph Academy, a high school in Flourtown, PA. “You have to go back to the roots of the dish—otherwise you get tiramisu that’s soggy or caked with so much cocoa that you could choke on it,” he says. The techniques ...
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