Dirty 30 Tiramisu


I’ve officially been with my husband for half his life. He turned 30-years-old this week. Even though I wanted to, I couldn’t get my shit together to plan him a big party (please cut me some slack; I just started a new job I’m trying to wrap my head around). But I did manage to surprise him with 30 balloons I snuck into the basement.

To celebrate, I made him tiramisu. Last year was a funfetti cake, but this year he’s a real adult. Tiramisu is delightfully complex and tasteful — perfect for a 30th birthday. It’s got fancy Italian things in it like “savoiardi” and “zabaglione.” And you can eat spoonfuls of it out of the fridge late at night.

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I followed Pioneer Woman’s recipe. She never lets me down. It’s a long process. It practically took all day. First you’ve got to make this crazy yellow sauce called zabaglione. It’s a mixture of egg yolks, sugar, and marsala wine. It smells divine. You have to wait for it to cool.

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Then you make fresh whipped cream and mix it with mascarpone cheese and the zabaglione sauce. That mixture chills in the fridge for 1-2 hours until it becomes this heavenly cream you layer between savoiardi (aka ladyfingers) soaked in coffee, marsala wine, and vanilla extract, dusted with cocoa powder. I zested a fine dark chocolate bar between the layers, too. AND THEN, the whole thing has to refrigerate for a few more hours before all the ingredients bond together to become one tasty dessert.

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It took all day, but Eric was totally worth it. He’s such a thoughtful husband and a really fun dad. Every night, he gives Leigh a bottle and rocks him to sleep. Our son adores him. Dada is simply amazing.

Happy birthday, babe. You deserve all the tiramisu!

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