Recipe taken from Venezia: Food & Dreams by Tessa Kiros
Tiramisu an be varied as much as you like: make it less sweet, more sweet; serve it with gratings of dark chocolate on the top; use whatever alcohol you like, such as Grand Marnier, whisky or marsala. It’s also very easy to make double the amount.
When cookbook author Tessa Kiros turned 18 she left home in South Africa to travel and learn more about the world. She spent her twenties working in different restaurants and with families in London, Sydney, Mexico and Athens, finding mentors to lead her through the twisting paths of global gastronomy.
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