Well, I have to admit, I love tiramisu but I wasn’t too excited about making this recipe. Despite all the comments on the P&Q, I knew I was going to be making a lot of subs and/or deletions. First off, the coffee and liqueur- we don’t have or drink either and I wasn‘t going to buy it just for the 1 or 2 tablespoons needed for this recipe. I subbed with cocoa powder and boiling water with a tablespoon of sugar and omitted the liqueur completely. Second, the mascarpone cheese. It’s not carried in regular grocery stores and I didn’t have time to go searching this week. I found this substitute and decided to try it (please don’t hate me). The results were surprisingly good, if not anything like it was supposed to be. I’ll admit the espresso would have been fabulous as the cake soaked in the chocolate mixture I made was amazing, and I loved the tiny chocolate chunks in between the layers. The topping/filling was also very good (I omitted the syrup from the topping), but you can’t really expect cream cheese to taste as good as mascarpone in tiramisu. It was more tangy than mascarpone, but still really yummy.Head over to Megan’s My Baking Adventures for the recipe!