05/24/2026
Lots and lots of for a non traditional !! The second picture was taken before we travelled to deliver it. When we got there, I was upset that I didn’t wait to add the powder sugar dust until we got at the location because the vibrations from travel created some fault lines on the top - BUT… the more I look at it, the more I love it! It gives an antiqued sort of paint look! Yes, it is normally dusted with cocoa powder, but I wanted the initials to be the cocoa and wanted the surrounding to be white. With it being such a big structure that also had to travel intact, I used a combination of espresso soaked ladyfingers alternated with espresso genoise that is also soaked with ladyfingers. The genoise gives some more structure to help hold the shape- because y’all, that ribbon ain’t holding nothing in place!
😂🩷 ☕️ 🍰
Who would forego the knife and just grab a spoon and dig in?????? This has us wanting to add tiramisu to the bakery menu for walk-in customers!! What do you think??
