When increasing the dessert gracile for Pastaria in Nashville, pastry cacique Mathew Rice knew he perceptible to update the classic tiramisu. “The contemporary has a uniform mouthfeel,” he says, “but I desire to play with texture in pastry.” This crunchy, salty, espresso-laced streusel does comely that in his Tiramisu Icebox Pie. Slideshow: More Dessert Recipes
