Tiramisu is an Italian dessert invented in the 1960’s at the El Touga restaurant in Treviso, Italy. Literally translated Tiramisu means “pick me up” or “carry me up”, which probably refers to the jolt you get after eating espresso and alcohol laced ladyfingers. It is often called an ‘Italian Trifle” because, like any trifle, it has layers. In this case, ladyfingers are dipped in a mixture of coffee (espresso) and alcohol (rum or Marsala), and then they are layered with a custard that has been mixed with mascarpone cheese. Marsala wine actually comes from the Italian City of Marsala (Sicily) and is a fortified wine (like sherry and port) with a rich, smoky flavor that can be sweet or dry. Mascarpone, pronounced mas-kahr-POH-nay, is a soft unripened cheese that belongs to the cream cheese family.

It is a thick, buttery-rich, sweet and velvety, ivory-colored cheese, with a delicate and mild flavor, produced from cow’s milk that has the texture of clotted or sour cream. It is sold in plastic 8 ounce (227 grams) tubs and can be found in specialty food stores and in the deli section of many grocery stores.

The Tiramisu recipe I have included here deviates slightly from the classic Tiramisu. Instead of a Zabaglione, I have used an English style custard, although it does include all the necessary ingredients like eggs, sugar, and alcohol and, of course, mascarpone cheese. Ladyfingers form the base of this dessert, and these finger-shaped cookies that are about 3 1/2 inches long and 1 inch wide (8 x 2.5 cm), are made with a sponge cake batter. They are called Savoiardi in Italy and are so named because they come from Savoy Italy.

For this dish I like to use store bought ladyfingers (a real time saver) because they are thicker and their texture, crisp yet very absorbent, keeps its shape even after being dipped in the coffee soaking syrup. You can garnish the top of the Tiramisu with a dusting of cocoa powder, and then with shaved or chopped semisweet chocolate and raspberries (if they are in season). It is a good idea to make this dessert the day before so it can become firm enough to slice and to allow the flavors to mingle. However, if you want a very firm Tiramisu, then place it in the freezer for about an hour before serving.

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