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[quote=Anonymous]Tiramisu is my go-to, order-when-out dessert and you're right -- they vary everywhere. Having made my own more than a few times, it's hard to get the soaking of the ladyfingers 'just right' so they're 'just soggy' enough [i]at serving time[/i]. I actually count the seconds! It's a dessert that's not exactly shelf- or even fridge-stable and definitely doesn't travel well (if you do a stand-alone/unmolded type). And being best eaten ~8-12 hrs after prep doesn't really lend itself to being made the day before or for having leftovers. From a restaurant's perspective, it's a tough one -- how many to make? (because they can't just make up an extra if there's a run on them and sending it out the next day is less-than-best).

Also, there could be a difference in the cheese. The traditional recipe (according to most) calls for mascarpone which is expensive and not always easy to find. I sometimes use a modified cream cheese substitute and, while it's close, I can tell if I'm eating the real deal.

Then there's the issue with strong coffee vs. espresso, brandy vs cognac/Grand Marnier, and unsweetened vs. Dutch-processed cocoa powder for the topping (although one of the best versions I ever had used mini-chocolate chips).

So, long story short, there is a lot of variety in preparation. All the more reason to keep trying/eating them![/quote]

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