In the U.S. we always think of Tiramisu as a tasty and maybe decadent dessert. But in Italy it is often eaten as an afternoon “pick-me-up”. Well why not? It has espresso, chocolate, and marscapone (Italian-style cream cheese). So, stimulants and protein! We like to add fruit for a refreshing tang, appealing color, and of course: micronutrients and anti-oxidants. Of course! That’s why we eat Tiramisu- for the antioxidants. I have adapted this recipe from a blog called “Cooking for Engineers”. The blog describes the experience of comparing many different recipes and concluded this one was the simplest one that tasted like real Tiramisu. Traditionally it is made in a casserole dish but we like to put it in trifle bowl because it is nicer to see the layers. Tiramisu with Fruit 8 oz. heavy whipping cream 8 oz. marscapone, at room temperature (it is easier to fold into the whipped cream than when it’s cold) 1-2 Tablespoons marsala (Italian sherry) 1-2 Tablespoons vanilla 1/3 – ½ cup dark chocolate, grated About 8 oz. (or …