We recently talked about our challenging recipes - the kitchen nemesis that we can't get right no matter what. Here's one more: tiramisu.Tiramisu by its very nature is tricky. It's a balancing of several ingredients and components so no one thing comes out on top. It's a delicate dance of textures too - the ladyfingers should be just wet enough but not too soggy for optimal enjoyment.
We have some tiramisu-lovers in our circle, so we're working on perfecting this recipe. But we're rather intimidated by it. Here are some links to recipes we'd like to try: