I made this Tiramisu to celebrate two things. First, this blog has reached its 3rd year! Happy Anniversary! Woo hoo! I can’t believe I have been writing for 3 years. It has been an incredible journey. I have met a group of bloggers through blogging and learned tons of things from them. Also, I have explored a lot of new recipes and food that I have never tried before, like brussels sprouts, veal, fennel, and beet. It has been a really fun experience. I can’t wait for many more years to come. I will keep working hard and share more great recipes with you all.
Second, it was my birthday on Sunday. I didn’t want to buy a cake this year, so I made myself one of my favorite dessert, Tiramisu. About 15 years ago in Hong Kong, my family and I went to a Spanish restaurant with some friends. At the end of the meal, we had Tiramisu. To this day, I still remember how amazing that Tiramisu was. It was moist, creamy, sweet with a hint of coffee and rum. It was more like a mousse/pudding than cake. That was unforgettable. Every since then, I always search for Tiramisu like that. Until recent years, I tasted the Tiramisu in CPK (California Pizza Kitchen). It was creamy and moist which reminds me so much of the one I like. This Tiramisu recipe is kind of like that. The mascarpone cream is smooth and creamy like a zabaglione. With the marsala wine and rum, the Tiramisu was perfect. If I would never gain weight, I really would eat this everyday.