I LOVE YOU TIRAMISU

GLM & MPB

Some of us are ready to say I love you after one whirlwind weekend of romance. If this is you, we are impressed. You are cool and bohemian like Jessa on Girls. Some of us have a very hard time saying it. If this is you, you are cool too, like the Miranda writing this book. (And yes, the Miranda from Sex and the City.) No matter what your disposition, dessert is a great way to say “I’m in love with you.”

That said, a big part of growing up is learning how to speak your mind. Hopefully you can serve this dessert and say how you feel, but if you’re not there yet, tiramisu will speak the words you can’t.

The brilliant thing about tiramisu is that it’s really a dish that gets assembled, rather than baked. Try your best, but do not fear if your masterpiece does not look perfect. That is in and of itself kind of adorable. Even lovelier, this recipe is for making individual tiramisus, so you don’t have to fuss with spatulas or plates (you’re telling your boo that you love them—you already have enough to worry about).

SERVES 2

INGREDIENTS

1 cup heavy cream, divided (no, you may not use Cool Whip)

4 tablespoons sugar, divided

4 ounces mascarpone (Italian cream cheese) or cream cheese, at room temperature

½ teaspoon vanilla extract

6 ladyfingers (Because this is a LADYLIKE dessert! But vanilla wafer cookies, like Nilla Wafers, will work in a pinch.)

½ cup strong black coffee

½ teaspoon unsweetened cocoa powder

DIRECTIONS

• Have two 8-ounce wineglasses ready. These are not for drinking, so put aside two more for that. (You’re working up the nerve to say “I love you.”)

• In a chilled bowl, combine ½ cup of the heavy cream and 2 tablespoons of the sugar. Whip with a hand mixer, electric beater, or whisk until soft peaks form (7 to 8 minutes, with an electric implement, 10 to 12 minutes if using a whisk). Cover and refrigerate until ready to use.

• In a large bowl, combine ½ cup of the heavy cream, the remaining 2 tablespoons of sugar, the mascarpone or cream cheese, and the vanilla extract. Whip with a hand mixer until light and fluffy. Set aside.

• Reserve 2 ladyfingers for garnish, and snap or cut the remaining ladyfingers in half.

• Taking 2 halves at time, dip them quickly into the coffee and drop them into the bottom of a wineglass. Repeat with the other wineglass.

• Put a heaping tablespoon of the mascarpone/cream cheese mixture on top of the ladyfingers in each glass.

• Add another layer of ladyfingers dipped in coffee, another of the cream cheese mixture, then 1 more layer of ladyfingers.

• Top with remaining mascarpone/cream cheese mixture and dollop with the whipped cream.

• Break the reserved 2 ladyfingers in half and insert 2 halves into the top of each glass.

• Put the cocoa powder in a sieve or strainer and tap it gently over each glass to dust the top.

• Refrigerate for at least 1 hour before serving.

• Be in love. Love is dope. Love.