When I decided to enter, I came up with a shortlist of things to make. My first thought was Beeramisu using a coffee porter (specifically, Sixpoint’s Gorilla Warfare, which is SO GOOD) instead of Marsala + espresso, but, unfortunately, I was too late, as the organizers of the event informed me that someone else had already entered it. (And Johnny Iuzzini, who is one of my favorite pastry chefs, deemed it the best dessert. Note to self: stop procrastinating.) I am, however, undeterred, and plan on making this at some point in the future using the original tiramisu recipe, which, as I mentioned last fall, was created in Baltimore.
