I’ve been attempting Tiramisu for years. It all began on a date with my husband to see the Los Angeles Lakers in 2012. Before the game my husband took me to his favorite steakhouse, Pacific Dining Car—where we randomly ordered the BEST Tiramisu I’ve ever tasted. It sparked an obsession to create the most delicious version of this Italian dessert. I made so many different variants, including the traditional version with raw eggs, but the method I share is my favorite one.
My recipe is rich, decadent and absolutely delicious. I avoid the double boiler technique for making the custard with a much simpler approach with better results. You essentially make a zabaglione with the additional of a little milk which lightens up the custard and helps prevent it from curdling. The custard is folded with whipped cream which gives it the most amazing fluffy and creamy texture. If you’re looking for a dessert that everyone will love, this is it! Without further adieu here is my version of a perfect dessert.