Recipe: Tiramisu without mascarpone

A tiramisu without mascarpone is straightforward to serve at a family Sunday or small gathering. No oven needed, just patience in the refrigerator. The recipe builds on layers of biscuit, cream, and chocolate, three simple textures that stack well. It's the kind of dessert you prep the day before, handy when you have guests coming. Eggs and cream are richer in winter. Ladyfinger biscuits are available year-round at the supermarket, no seasonal hassle. For wine pairings, this chocolate tiramisu goes well with something sweet: a Banyuls, a Maury, or a solid Muscat de Beaumes-de-Venise. You can also serve it with Moscato d'Asti, light and fizzy. Avoid dry whites, they clash with the chocolate and coffee bitterness. A small glass of aged coffee liqueur is the traditional touch. As for serving, keep it simple. Pull the tiramisu from the fridge ten minutes before serving, no need for it to be frozen solid. A cold glass of water on the side is enough. Fresh red berries if you have them, cherries, raspberries, redcurrants, placed alongside the plate look nice and cut through the chocolate's richness.