(Photograph by Renee Comet; styling by Bonnie Benwick; glassware from Crate and Barrel)
Deputy Food editor/Recipe editor

Pastry chef Susan Limb has provided a real service in reworking the neat and perfectly portioned tiramisu served at her Praline Bakery & Bistro in Bethesda. She whisks the egg yolk-sugar component in a double boiler to 160 degrees, which eliminates the risk involved in using raw egg. Marsala, espresso powder and dark rum add oomph to the coffee-based soaking liquid for the ladyfingers, and an unsweetened whipped cream layer on top keeps Limb’s take on the Italian dessert from being too sweet.

The process is streamlined enough to knock out a batch in an hour or so. The best part: The treats can be on call in your freezer for up to 1 month.

Recipe: Praline Tiramisu

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