A reader wrote in with some tiramisu memories as strong as a shot of espresso. Where could they get a slice of the Italian dessert reminiscent of one they had at a long-closed Twin Cities restaurant?

**If you would prefer to make Gennaro’s Tiramisu without the addition of the egg, substitute the yolk and whites and just use: 750g mascarpone and 200ml double cream gently beaten together with 150g ...