has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. Psst—we don't count water, salt, black pepper, and certain fats , since we're guessing you have those covered. Today, we’re toast-ifying dessert.
The best tiramisu I ever had was at my wedding. It was a layer cake, with lots of booze and whipped cream, baked by our friends and covered in flowers and, as Justin smoosh-fed me a bite, everyone broke into hoots and hollers, and then someone handed me a martini. Which, in retrospect, I realize is an unrealistic standard for any dessert to meet.“the dessert that took the ’80s by storm,”
. Decades later, it’s still hard to find an Italian-American restaurant menu without one. The ingredient list is espresso-jolted, as you’d expect from the name, but also difficult to pin down: Sponge cake or ladyfingers? Marsala wine or rum? Mascarpone or zabaglione or both? Cocoa or chocolate or both? Who’s to say? All of these get layered on top of each other, but less like my wedding cake, and more like a trifle.Mark MayaThis tiramisu toast is the exception.
Now you’re probably expecting me to say: Dollop mascarpone on top. And you could! But I really like crème fraîche, for its slouchiness and sourness. Maybe you want softly whipped cream or even whole-milk Greek yogurt? There’s no wrong answer here—it’s just toast. You could finish things with a pinch of cocoa powder or grating of dark chocolate. I like cocoa for its unapologetic bitterness.
And that’s it. Call it a not-dessert dessert or a weeknight dessert, which really ought to be as much of a thing as a weeknight dinner, if you ask me.
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