John Tarantino’s in San Diego has the best! I asked for the recipe, and was told the pastry chef was out. I got a card and tried calling repeatedly once I got back home. I got the run-around every time. Finally, in desperation, I called and asked for John Tarantino. Not only is he a real person, he sat on the phone with me and patiently explained their recipe step by step. What a guy! The secret is mixing equal parts Kahlua and Sambuca for the ladyfinger dip. In spite of Sambuca’s distinct licorice taste, you can’t even tell that’s what it is. I also think using quality marscapone, and letting it all soak long enough, are important.
There are a lot of different ways that this dessert is prepared. I personally think it’s the best when is made/served in a plastic cup. Usually you’ll find it make with Lady fingers or sometimes even made like a sheet cake. When it’s served in a cup it’s usually very moist and creamy. The best I’ve ever is at a small Italian restaruant named Napolies in Hollywood, Florida. It’s the absolute best!! I get it whenever I can and still have yet to find it come as good as it does at Napolies. I was curious to know if anyone knows of a restaurant that makes it really good, and if so, how do they make it?
The Best Tiramisu
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