in the kitchen with: kristina’s tiramisu – Design*Sponge

I was shopping for interesting-looking food the other day and came across a package of cookies. They looked like ladyfingers, or savoiardi in Italian, but were a bit harder. It reminded me that I haven’t made a tiramisù in a million years, and surprisingly, we have never featured one on this column. I thought I’d fill both voids this week with the recipe I use to make Tiramisù. I’ve had all different types of tiramisù across the Italian peninsula, starting first in Emilia Romagna, where it seems to be most prevalent. I’ve had versions made with hard cookies, with thin cake (sponge) layers, as free-standing mousse-y architectural slices, served gooey in a cup or just plain runny and as simple parfaits with dry cookies and little effort. The recipe I use is one that I found in a Slow Food cookbook, based on a recipe from near Parma. I’ve altered it over time based on feedback from Italian family, friends and colleagues, and my own personal tastes. I prefer a moussier texture and a cookie that’s not too soggy but not crunchy either. After tasting the tiramisù I made for this week’s column with these new semi-ladyfingers, my husband (who was only allotted one-third of the large pan) proclaimed that he was willing to risk his own death in order to finish both pans by himself. I take that as a thumbs up! — Kristina


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