A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. Psst—we don't count water, salt, black pepper, and certain fats (specifically, 1/2 cup or less of olive oil, vegetable oil, and butter), since we're guessing you have those covered. Today, we’re toast-ifying dessert.
The best tiramisu I ever had was at my wedding. It was a layer cake, with lots of booze and whipped cream, baked by our friends and covered in flowers and, as Justin smoosh-fed me a bite, everyone broke into hoots and hollers, and then someone handed me a martini. Which, in retrospect, I realize is an unrealistic standard for any dessert to meet.
from Food52 https://food52.com/blog/25033-why-you-should-make-tiramisu-with-toast
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