World Cuisines

Tiramisu

Italy

The Veneto's cloud of coffee and mascarpone: espresso-soaked ladyfingers layered with a zabaglione-whipped mascarpone cream and dusted with cocoa. Ingredients: savoiardi ladyfingers, strong espresso, mascarpone, eggs, sugar, cocoa powder, a splash of Marsala or coffee liqueur (optional).

What it is

The Veneto's cloud of coffee and mascarpone: espresso-soaked ladyfingers layered with a zabaglione-whipped mascarpone cream and dusted with cocoa. Ingredients: savoiardi ladyfingers, strong espresso, mascarpone, eggs, sugar, cocoa powder, a splash of Marsala or coffee liqueur (optional). Recipe: 1) Whisk yolks and sugar over gentle heat into a pale zabaglione; cool. 2) Loosen mascarpone, fold in the zabaglione and whipped cream or beaten whites. 3) Dip ladyfingers briefly in espresso and line a dish. 4) Layer biscuits and cream twice; chill at least 6 hours. Serve: cold, dusted thickly with cocoa. Flavor: bittersweet coffee, gentle booze and rich, airy cream. History: created in Treviso in the late 1960s-70s; its name means 'pick me up' — for the espresso and sugar. See also: Pizza Margherita, Osso Buco.

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