Tiramisù all'Amaretto (Italian Amaretto Tiramisù) Tiramisù all'Amaretto is the Trevigiano dessert rebuilt around bitter almond, and it is also the version that forces a professional decision the classic recipe avoids. The amaretto belongs in the cream and in the soak. The yolks, however, cannot simply be beaten with sugar and served raw. What follows uses a cooked sugar syrup to bring the yolks to a safe temperature while aerating them. The result is a cream that holds its vo

Tiramisù Rivisitato al Limone (Italian Lemon Tiramisu) Take the cocoa off a tiramisù and the dessert loses its roof. Bitter cocoa is not only a flavour on top of the cream, it is a dry lid, and on a lemon version that lid cannot stay. Everything below it has to be built differently as a result: a cooked lemon curd folded into mascarpone, savoiardi wetted rather than soaked, and a surface that is left bare in the refrigerator and dressed only in the last minute before it reach

Tiramisù Rivisitato alla Nutella (Italian Nutella Tiramisu) This tiramisu is built around hazelnut chocolate spread, and the whole difficulty of it sits in one place: that spread is far too thick to be layered. Everything else exists to solve that single problem. The cream is lightened until it flows off a spoon, the coffee soak stays restrained, and the dessert rests long enough for the layers to knit into something that cuts cleanly. Yield: 8 servings in a 9 by 9 inch (23 b