However, Tiramasu is a classic Italian dessert and one that is really easily executed once you have made the sponge – which can be done a month ahead if desired and stored in the freezer well wrapped. Simply thaw it for use. This amount of sponge is more than you will need but it can’t be cut down any further and have a quality product.
While many recipes for Tiramasu use the premade Italian ladyfinger sponge cookies, Savoiardi, we made our own sponge and it worked perfectly for us. This was a version I made for Tony’s, the restaurant at which I preform my pastry chef duties. I made it in wine glasses for a beautiful presentation. Continue reading