Last week, I made tiramisu for the first time in my life, thanks to Jamie Lin and her recipe. Same as with quiche, I thought of tiramisu as something “humans can’t do,” and the only reason I tried this one was s promise of a “lighter version.” It turned out to be lighter in many ways, including the calorie count and the complexity/easiness of making it.

Since it was literally my first time, there were many things I didn’t know about tiramisu, but now that I made it once, I know how to plan and what to buy, and how to fit the making into my schedule. 

The most amazing thing was the straining of the greek yogurt. It was hard to believe that you can thicken it more than it already is, and when I dumped it into the cheesecloth, it didn’t look like it would release any extra water.

I was shocked to find a half-bowl of liquid in the morning! I almost spilled it because I didn’t expect it to be so full!

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