A classic tiramisu recipe usually has lady fingers, drenched in coffee and cognac with a cream layer that often turns everything into a pile of mush. Is it bad? No. But can it be improved on a little bit? Yes. Fabián Von Hauske—chef and owner of Contra, Wildair and Una Pizza Napoletana in New York—has one-upped the classic Italian tiramisu recipe by making his own sponge cake that stands up to the coffee-and-liquor-soaking process.
And instead of plating in a big dish that you cut squares out of, he makes individual tiramisu portions that can easily be served at a dinner party, that look beautiful and have a bit more texture. In this video, he will show you what kind of rum and coffee work best and how to get the mascarpone cream light and fluffy. His version of tiramisu is one of the best desserts in New York City, currently on the menu at Una Pizza Napoletana.