When it comes to Thanksgiving dinner, there are few topics that can get the feathers flying more than cranberry sauce. Growing up and spending many holidays at relatives’ homes who served both canned (jellied) and homemade sauce, I only realized a few years ago how impassioned the debate can be over which variety reigns supreme. I’ve read stories of dinner boycotts, disappointed faces, and all-around hurt feelings when the wrong variety has hit the table. (It all seems so un-Thanksgiving-like, doesn’t it?)
Italy, coffee and mascarpone cheese go hand in hand – that’s always my first thought whenever I think of Italian cuisine and culture. I’m not a huge coffee lover though, I don’t drink it unless I’m in immediate need of an energy boost, but I love its aroma early in the morning and its flavor in desserts. And I love mascarpone cheese as well – the kind of love that gets close to addiction sometimes. Therefore when I was asked to come up with an Italian inspired dish, Tiramisu was my first thought. But since I like thinking outside of the box, I took the basic idea of a Tiramisu and elevated it to the next level.