Tiramisu

This creamy Italian treat is a classic for good reason, and readily adaptable. “At the bakery, we use day-old croissants, biscotti, stale cookies, bread — anything we have lying around,” says Kate Heller, owner of New Orleans-based Leo’s Bread bakery. “For home baking, we recommend lady fingers, biscotti or pastries from your local bakery. Everything is delicious with custard and rum.”

Tiramisu

Yields: 9 large servings

4 large egg yolks1/2 cup granulated sugar3/4 cup heavy cream1 cup mascarpone1 3/4 cups strong, leftover coffee2 Tbsp rum2 Tbsp unsweetened cocoa powderLadyfingers, day-old croissants or cookies

Whip together the egg yolks and 1/4 cup of the sugar until pale yellow. In another bowl, whip the cream and the remaining 1/4 cup of sugar until it creates soft peaks. Add the mascarpone and continue to whip until just blended. Carefully fold the mascarpone mixture into egg yolks.

Mix the coffee and rum in a small separate bowl. Dip each ladyfinger, cookie or pastry into the coffee/rum mixture and layer into an 8-by-8-inch baking dish. Repeat until the bottom layer is complete. Spread half the mascarpone mixture onto the ladyfingers in an even layer. Dip the remaining ladyfingers into the coffee mixture and top with the remaining mascarpone.

Dust the top layer with cocoa powder. Cover with plastic wrap and chill in the refrigerator overnight before serving.