Its taste is so different from anything else, and it's so refreshing to your palate. The recipes are abundant, and so are the presentations of the dessert. The well-traveled Willars, of El Paso, Texas, has eaten variations of tiramisu all over the world, even in several restaurants in its native Italy. And there, too, it is prepared in many different ways, she says. But, in the end, it's always a soft, creamy delight.
Many people limit their consumption of the rich dessert to restaurant visits.
But, with so many easy recipes available, aficionados should try making it in their own kitchens. While the ingredients can sound intimidating, they're not unattainable, and they do not have to be flown in from Italy. Specialty stores and many supermarkets sell ladyfingers and mascarpone. The choice of liqueur can change from recipe to recipe as well. Possibilities include brandy, rum, Kahlua and marsala wine.