I've always loved tiramisu. There's something about it that makes it the quintessential dessert in my mind. It's sweet but not too sweet, it oozes layers of flavor and texture, and there's just a luxurious richness about it that satisfies me completely. Before Pin Wei started serving tiramisu cups, I used to make my own. The problem was, every recipe says you have to chill it for hours before you can eat it, and I don't have great delayed gratification skills when it comes to tiramisu. In fact, given that I'm in NYC right now, I may just be able to find myself some tiramisu. This is after all the city that never sleeps!
So it's off to tiramisu-searching, more powerpoint slides and hopefully a work-related epiphany (rather than a food-related one) for once!