TIRAMISU

Since I've been posting Italian dishes - main courses and at least one hor d'oeuvre - it seems only appropriate to include a dessert. So here's a typical Italian dessert, Tiramisu, which translated from Italian literally means "pick-me-up," which it certainly did the first time I enjoyed it, after a morning of joyously scrambling around the ruins of Pompeii, totally mindless of the energy I was expending. The couple I was with, both exhausted, suggested we stop for a quick bite to eat and we ended a very simple lunch with this great dessert. And pick me up it did, for an afternoon pursuit of two of my passions (besides food): history and photography.

Over the many years since then, I've enjoyed many versions of Tiramisu and collected many recipes for it. I've made it and served it many times. The following recipe is touted as the "authentic" version. I'm not sure about that but I am sure that it's very good.

TIRAMISU

serves 8-10



5 C strong cold espresso coffee (you can make this from instant espresso powder)

32 Savoiardi (Italian ladyfingers)

10 egg yolks

10 T sugar

1 lb mascarpone cheese

2 T Marsala wine

2 C heavy cream

3 T unsweetened cocoa powder

1. Pour the cold coffe into a large pie plate, dip 16 of the ladyfingers very quickly into the coffee and line the bottom of a12 x 9 x 2 inch dish with the ladyfingers. (Dip them quickly so they won't become soggy with too much liquid.)

2. In a large mixing bowl, whisk (or beat in an electric mixer) the eggs and sugar until frothy, add the mascarpone and Marsala (you can substitute dark, or light rum if you don't already have Marsala, or use brandy or cognac), and whisk (or beat) until well blended and smooth. In another bowl, whisk (or beat) cream until stiff and fold into the mascarpone mixture until well blended and smooth. Using a pastry bag (or spoon and spatula) pipe about 1/2 of the mixture over the ladyfingers. Dip the remaining ladyfingers quickly into the coffee, arrange another layer of ladyfingers over the cheese mixture, and pipe the remaining mixture over the ladyfingers in (if you wish) an attractive design. Cover with plastic wrap and chill at least 6 hours.

3. When ready to serve, lightly sprinkle the cocoa powder through a fine sieve over the entire surface of the tiramisu. Spoon portions onto individual dessert plates and serve the dessert with large spoons.

Note: be sure to use real Italian ladyfingers that begin as dry and crisp, not those American ones that are already squisky and damp. It's also nice to lay the ladyfingers in one direction in the first layer and then in the opposite direction in the second. The Marsala adds a nice taste (and food is all about layering the tastes) but you can skip it and any other liquor if you prefer..