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 ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.