u/Ikigaieth

Hi! I've been "perfecting" this tiramisu for over a year. I don't do it much because my husband will eat the whole thing within days and he's trying to be healthier 🤭 I'm really happy with how it turns out, with the downside that I'm now very picky with restaurant tiramisus. I showed the picture to a friend and we had an intense debate about two things: he thinks the savoiardi are too moist/wet, and he doesn't like that I don't temper the eggs (I don't make a zabaione, and I prefer the Amaretto mixed with the coffee). What do you think, does it look good to you?