We celebrated Michelangelo’s birthday yesterday by having tiramisu for dessert. But rather than the tiramisu I usually make, White Russian Tiramisu from Cooking Light, I tried a slightly richer version from Gourmet. All in all, we liked it, though it did need a good 6 hour chill to firm up and develop. The original amount [...]
We celebrated Michelangelo’s birthday yesterday by having tiramisu for dessert. But rather than the tiramisu I usually make, White Russian Tiramisu from Cooking Light, I tried a slightly richer version from Gourmet. All in all, we liked it, though it did need a good 6 hour chill to firm up and develop. The original amount [...]
