Does anyone not know that tirami-su means “pick-me-up”? This dessert, invented in the Veneto, is almost like the Venetian version of zuppa inglese, the roman interpretation of English trifle. Espresso-soaked biscuits are layered with zabaglione, mascarpone, and whipped cream, then dusted with cocoa. The biscuits can be soaked in liqueur as well as espresso. “Everyone has a different way of doing it,” Francesco says.
- 6 egg yolks
- 60 ml sweet marsala liqueur
- 1 cup (375 gr) mascarpone
- 250 ml heavy double cream
- 1 cup (250 ml) brewed espresso, cooled
- 3 tbsp (45 ml) coffee-flavored liqueur
- 36 units empty savoiardi (lady-fingers) preferably homemade
- 3 tbsp (22 gr) Dutch-style cocoa powder
- 60 gr sugar
- Beat the egg yolks in a bowl until thick.
- Place the bowl over the fire in a saucepan of simmering water and continue beating, gradually adding the sugar and the marsala.
- Beat until the mixture is as thick as softly whipped cream, for about 6 minutes.
- Remove the bowl from the heat and continue beating until this zabaglione mixture has cooled to room temperature.
- Beat the mascarpone until it is smooth.
- Whip the cream until it forms stiff peaks, then fold it into the mascarpone.
- Fold in the zabaglione.
- Mix the espresso with the coffee-flavored liqueur.
- Line the bottom of a 9-inch (23 cm) square glass or porcelain baking dish with the half savoiardi.
- Brush them with half the espresso.
- Spoon half the zabaglione over them.
- Top with another layer of savoiardi, brush with the remaining espresso, and smooth the rest of the zabaglione on top.
- Dust the top with the cocoa sieved through a fine strainer.
- Refrigerate at least 1 hour before serving.