Tiramisù Cake

This dessert is adored the world over, and for very good reason. There are a million variations out there; mine sticks pretty closely to the original from 1960s Italy -- but with a few of my own touches.

House made ladyfinger sponge is soaked in strong coffee that's been "improved" with a little VSOP brandy. This alternates with a mascarpone cream: light, rich and flavored with dry Marsala wine. Then it's all wrapped up in a striped joconde sponge and topped with brute cocoa.

The combination is absolutely swoon-worthy, and if you haven't had the cake version of the classic dessert, now is your chance!

Decoration may vary slightly from photo.

9" cake, Serves 12-14

Contains: wheat, eggs, dairy, almonds, small amounts of alcohol

Needs refrigeration until ~1 hour before service