Tiramisu
One of my great loves in dessert is tiramisu. I've made it a few times over the years, and this recipe has always been my go-to because it is one of the most straightforward recipes out there and it is so classical in taste. No fancy egg foam ( zabaglione), so it's just a matter of mixing the cream layer and assembling. Now I actually have never used ladyfingers to make tiramisu, mostly because it's out of my way to get the stuff, and it's usually kinda pricey and I don't know what I'd do with the leftovers. So I use pound cake. I always can find a use for extra pound cake! When I have the time, I'll make my own, but I am heartily in favor of using whatever pound cake you can get your hands on. In fact, on this occasion it had been my intent to buy pound cake; however I was foiled by Costco's assorted seasonal pound cakes (e.g. pumpkin streusel) replacing their normal plain pound cake 3-packs. So I came home and baked a pound cake from Dor...