Mario Batali's Tiramisu

I spent my morning redefining shameless self-promotion:

I can't wait to take a bite, but for now it needs to mellow in the fridge. I bought imported Italian mascarpone for the first time last week, and I'll never go back. It's not more expensive than domestic, and the difference is astounding. Import has a creamy, almost yogurt-like consistency and a natural sweetness that had me eating the stuff out of the container. Domestic is usually hard like cream cheese and bland.