I always make tiramisu as a cake now - very much like this, except I do the from-scratch thing rather than use mixes. The cake is SO much easier than ladyfingers - especially if you try to make ladyfingers from scratch. I used a sponge cake recipe, and I always double the soaking liquid, because we like our tiramisu nice and juicy. I always thought it would be nice to make a "tiramisu" with lemoncello, lemon syrup, and lemon curd in addition to the regular cake and filling. Mmm.

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