In my family, the cooking is left to the ladies in our home kitchen and the baking is left to my father, at our pastry shop. Ergo, when it came time to decide upon a recipe I chose a cake to test my own baking chops, with just a little bit of help.
Classic tiramisu is made usually in a sheet pan or a glass casserole dish so the sponge is left to soak. However, in this instance, our rendition is dressed up a bit, in a cake form to make it easier to slice and serve. This version is still rich in espresso essence and holds truth to its Italian handle.