Heavenly Tiramisu

In the warmth of his kitchen, where American blues mingles with the scent of espresso and memory, Pino shared this recipe that changed my understanding of what dessert could be—a composition that bridges the earthly and divine.

This dessert has welcomed countless strangers who left as friends, each spoonful carrying the memory of blues music and candlelight, of conversations that stretched into the Tuscan night.

Ingredients:

• 4 egg yolks, room temperature

• 2/3 cup (150 g) fine white sugar

• 4 tbsp (50 ml) water

• 1 pound (500 g) Mascarpone cheese, chilled

• 1 cup (250 ml) 35% fat whipping cream, chilled

• 2-3 tbsp Marsala Italian liqueur

• 11 oz (300 g) Savoiardi biscuits aka Ladyfingers

• 2 cups (500 ml) Espresso coffe, unsweetened

• unsweetened cocoa powder for dusting

Method:

1. Begin with the espresso. Pull your shots or brew in a moka pot, then let cool completely to room temperature while you prepare the cream.

2. Place egg yolks in a large heatproof bowl and beat with an electric mixer on high speed for 4 minutes until pale and airy.

3. In a small saucepan, combine sugar and water. Heat over medium until boiling, then continue cooking for 6-7 minutes until the syrup reaches 121°C (250°F). Look for transparency rather than amber coloring.

4. With mixer running, slowly stream hot syrup into the whipped egg yolks. Continue beating for 5-6 minutes until the mixture is thick, pale, and cooled to room temperature. This pasteurization method is called pâte à bombe.

5. In a separate bowl, gently work the mascarpone with a spatula until smooth. Fold in the cooled egg mixture gradually and with a light hand. Never use an electric mixer here—it will make the cream too loose.

6. Add the Marsala, stirring gently to combine.

7. Whip the cream in a large bowl until medium-stiff peaks form.

8. Gradually fold the mascarpone mixture into the whipped cream, starting with just two tablespoons to temper, then incorporating the rest with gentle strokes.

The Assembly: A Practice in Presence

1. Quickly dip each ladyfinger in the cooled espresso—they should be well-soaked but still hold their shape.

2. Create a base layer of soaked ladyfingers in a rectangular serving dish.

3. Spread one-third of the mascarpone cream evenly over the ladyfingers. Dust lightly with cocoa powder.

4. Add another layer of soaked ladyfingers, placing them in an alternating pattern for stability.

5. Continue layering with cream, cocoa, ladyfingers until you've used all ingredients, finishing with cream and a generous dusting of cocoa.

6. Cover and refrigerate for at least 4 hours, though overnight brings the deepest flavors.

Notes:

• Keeps well in the refrigerator for 4-5 days

• For best results, serve just slightly chilled

• If Marsala isn't available, dark rum or coffee liqueur can substitute