I'm going to prepare my wife's favorite for her birthday: Tiramisu. Last time I made it I used three different alcohols: Kahlua, Baileys and Marsala (I think). And I used WAY TOO MUCH of all three. My wife absolutely loved it.
But I'm looking for something completely different this year. I want to do it right, where the flavors are clean and subtle... and not the alcohol completely overpowering everything else.
Having said that, I don't mind coffee, and I don't mind alcohol.
Now what do I have to look out for? What tips and tricks do you have to share with me? Siduri, are you around?
So far I'm looking at two recipes: