Mangomisu with Raspberry Sauce

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!

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Taken on June 28, 2010