I'm making a Pumpkin Tiramisu for Thanksgiving. I know the longer it sits the better it tastes, would making it on Tuesday net the best taste results? Also, I'm not sure if I should use a pumpkin espresso or Private Stock rum for better taste results. Any thoughts? Thanks!
To Food52 Admin: What if you only allowed questions to post from twitter from people who have their twitter username linked to food52.com? It could cut down on a lot of the recipe queery questions. Just a thought.
You deserve a cookie.
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