For the perfect ending to any meal, try
this dessert of Italian tiramisu.
Food historians credit the El Toula restaurant in Treviso,
in the Veneto region of Italy, as the true birthplace of tiramisu. General
consensus was that it came to be in the 1960s.
Italian Tiramisu
30 Italian ladyfingers, divided
2 1/2 C. strong warm espresso
2 ounces chopped chocolate, divided
Unsweetened cocoa, for dusting
6 egg yolks
3/4 C. sugar
1 1/4 lbs. mascarpone cheese
2 C. heavy cream
1/3 C. sugar
1 1/2 T. dark rum
Dip the first 18 ladyfingers in the espresso, and line the bottom of the 12 x 9
pan with them. Sprinkle half of the chopped chocolate, and add a generous
dusting of the cocoa to the ladyfingers; set aside.
Combine the yolks and 3/4 cup of sugar and mix on high with a mixer about 10
minutes. By hand, mix in the mascarpone until incorporated and relatively
lump-free; set aside.
With a mixer or by hand, whip the cream, 1/3 cup sugar and rum until stiff peaks
are formed. Add the mascarpone mixture and whip again until homogeneous.
Spread half of the egg/cheese filling on the ladyfingers in the pan. Soak the
remaining ladyfingers in espresso and make a second layer (with spaces in
between the ladyfingers). Sprinkle with remaining filling evenly over the
ladyfingers, and lightly sprinkle with more cocoa.
Wrap, refrigerate and chill 4 to 6 hours. Before serving, sprinkle again with a
light dusting of cocoa. Slice and serve with a spoon or spatula.
