Let me just address the elephant in the room (perhaps the imaginary elephant that I put in the room myself and am now drawing attention to): this is in no way “authentic”. I’m sure Italians would scoff at my “smore-amisu” with its heavy cream and marshmallow fluff. That being said, I don’t believe something needs to be authentic to be delicious, and I believe calling this tiramisu is still the most accurate description, giving you a good idea of what the recipe will create; but if any Italians want to contest this, come at me, I guess.
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