Tiramisu

I don’t think there is a dessert that is more universally loved than tiramisu. It’s hard to improve on a classic, so I haven’t messed with it too much — I have merely adapted the traditional recipe to fit in the petit gâteau form. Store-bought savoiardi or ladyfinger biscuits are much drier than homemade ones, which means they can soak up more coffee, making the perfect tiramisu.