Don’t worry, I’m not about to rub it in that I’m currently sipping an Aperol Spritz off the coast of Sicily (…okay, maybe I just did). But in all fairness, after the year my family and I have had, I think we’ve earned this much-needed vacation.
What I am going to do is share my tiramisu recipe with you. One I’ve been making for over a decade.
Tiramisu often gets overlooked as a summer dessert. Maybe because there’s no fruit in it. Maybe because it doesn’t come with a scoop of ice cream on the side. But I’m here to make the case that it absolutely belongs on every spring and summer dessert table.
Here’s why:
It’s no-bake. On a 100-degree day, the last thing I want to do is turn on the oven.
It travels beautifully and doesn’t melt or fall apart on the way to a picnic or dinner party.
You can serve it straight from the pan you made it in, making it ideal for casual outdoor gatherings.
It’s light and cool, just the thing you want after a meal on a sweltering day.
This tiramisu is ethereally creamy, sweet (but not too sweet), and has just enough coffee and rum to whisper “ciao”, not shout “HELLO!”
And the best part? You have to make it ahead. Which means it’s basically built for convenience. One less thing to worry about on the day of your event.
So no, I didn’t bring you back a souvenir from Italy.
But I did bring you something better.
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