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Would you like some cream with your coffee? How about mascarpone? Maybe we should just have tiramisu.

Award-winning food blogger Bernard Laurance has a fantastic new cookbook out, and if you’re a fan of baking at home, you’ll want to pick up a copy. With dessert recipes from around the world, Baklava to Tarte Tatin has something for every sweet tooth. Head to Italy for a lightly caffeinated, heavily delicious confection that comes together in no time. 

Tiramisù literally means “pick me up” in Italian, and it really does keep to its word. A single spoonful of this creamy dessert is an instant pick-me-up. With this recipe, you’ll be able to make a light, airy, deliciously soft and creamy tiramisù, and what’s more, it won’t be runny at all. This is just how I like my tiramisù to be. Feel free to adapt the recipe and make it with fruit: Instead of soaking the ladyfingers in coffee, use a little kirsch or eau-de-vie, and insert a layer of fresh raspberries between the layers of mascarpone cream. Fresh pears or peaches with a few crumbled shortbread cookies will add an original, tasty touch to your dessert. For a tiramisù without any alcohol, soak the ladyfingers with coffee and finely grate a little orange zest over them before smothering them with cream. I often double the quantities to make a second layer of both ladyfingers and mascarpone cream, and you may want to do so, too.

Reprinted with permission from Baklava to Tarte Tatin