Story and recipe on my blog. The sauce is a must, simply the perfect complement to the creaminess of the cake :).
I don't think I let this chill long enough before first attempting to remove the pan, so the edges got messy. I ended up putting a cake ring back around the cake and freezing it. Does anyone know if the dry or fresh (softer) ladyfingers are better for tiramisu (and variations thereof)?
EXPLORE June 28!