Classic Tiramisu

The sequence of preparation is like the Nectarine Tiramisu.  However, instead of pouring the flavouring over the ladyfingers, simply dip them in cooled and sweetened espresso.

I use these pastry bags with great success: Regular size: DayMark 115435 12" Hand-E-Grip Pastry Bag with Dispenser (Roll of 100)

Large: DayMark 115436 18" Hand-E-Grip Pastry Bag with Dispenser (Roll of 100)

Tiramisu aux Nectarines

It's got a peaches and cream flavour.

Hack up some nectarines.  They have to be nice, ripe and flavourful.

Make a puree of nectarine with a splash of orange juice and a drop of vanilla extract.

Lay a base of ladyfingers and soak with the puree.  Top that with a mixture of sweetened mascarpone and whipped cream.  I don't use eggs in my tiramisu.

I like two layers.  Once it's done, resist the urge to dig in!  It's gotta chill for at least two hours.

I topped mine with vanilla bean seed.

Mmmm... yes.

*tiramisù is Italian.  I used the French name... because I can.