Recipe of the week: Classic Tiramisu

Tira-mi-su in in Italian means "pick me up"- the strong espresso and rich mascarpone cheese adds real punch to this classic Italian cake. I hate it when people substitute the mascarpone for cream cheese or whipping cream- then it becomes an ordinary trifle! Tiramisu is delicious year-round. Some people make it in a pan since the cream is too runny to stand on it's own, but this recipe makes a mousse-like cream that you don't need a pan for!




2 pkgs Savoiardi cookies (Italian ladyfingers)
1 cup brewed espresso coffee, cooled to room temperature
1/2 cup Marsala wine
2 tbsp granulated sugar
4 eggs (room temperature), divided
4 tbsp granulated sugar
1 container Mascarpone cheese, room temperature (I prefer Galbani)
Cocoa powder for dusting
1 inch ribbon, for decoration

Prepare cake on a rectangular cake board (about 12" x 18"). Combine espresso, Marsala and 2 tbsp sugar in a shallow bowl. Set aside. Beat 4 eggs yolks with 4 tbsp sugar until light and fluffy. Add mascarpone cheese with a paddle attachment or by hand until well incorporated. Do not beat or mixture will curdle. Beat egg whites until stiff peaks form. Gently fold egg whites in mascarpone mixture.  Dip cookies, one by one, on both sides in espresso mixture, placing side-by-side on board. Do not soak or cake will be mushy. Make sure to leave 2" on all four sides. Once one layer is made, pour 1/3 of mascarpone mixture on cookies and spread evenly. Dust with cocoa powder. Repeat with cookies and cheese mixture 2 more times for a 3-layered cake. Cover completely with cocoa powder. Cut remaining cookies in half and press along sides of cake to form a "gate". Add ribbon around cookies for a elegant presentation!