Tiramasu
(Serves 12-15)

Words can't capture the wonders of this dessert. One tip: make it a day ahead of time to give its flavors time to meld.

6 egg yolks and 5 egg whites
3/4 C sugar
1 lb. mascarpone cheese (softened)
2 C heavy cream
2 T rum
1 tsp. vanilla extract
3 - 4 C brewed Espresso
40-50 Lady Fingers
Cocoa powder for garnish

Yolks: in a double boiler, with water at a simmer, combine egg yolks with sugar, beating, 4-5 minutes, till mixture becomes pale yellow and thickens. Transfer to mixer bowl. Add mascarpone and beat with electric mixer for 2-3 minutes. 

Cream: in a separate large bowl beat cream till it forms stiff peaks. Add rum, vanilla and 2 tsp. espresso and continue beating till incorporated. Gently fold mascarpone/egg yolk mixture into whipped cream.   

Whites: in yet another bowl, beat 5 egg whites till they form stiff peaks. Gently fold 1 C of beaten egg whites into mascarpone/ cream mixture and blend till smooth. Then add the remaining egg whites and blend till smooth.

Assembly: dunk ladyfingers, one by one, in espresso and layer them on the bottom of a 6 qt. baking dish (about 2” deep).  Form one complete later. Spread mascarpone/cream mixture evenly over soaked ladyfingers. Add another layer of soaked ladyfingers, and another layer of mascarpone/cream mixture over that.  Liberally dust the top with cocoa powder.  Refrigerate for at least 4 hours or, better, up to a day before serving. 

Tips & Glossary: Italian

Arborio Rice: a medium-grained rice. Its high starch content yields a creamy texture and is the basis for risotto.

Balsamic Vinegar: dark, thick vinegar with a sweet pungent flavor. Fermented, concentrated, and aged in wooden casks, sometimes up to 12 years. Can be pricey.

Caper: salty, pickled bud of spiny shrub native to the Mediterranean region. Most prized is the non-pareil, the smallest (approx. 1/8”), though other sizes are tasty and less expensive.

Formaggio: Cheese! Like France, Italy is a land of sublime cheeses, some 400 varieties. Here are some of the most widely sold in the U.S.
• Asiago (Alpine region; smooth or crumbly, great for grating.)
• Fontina (Alpine region; a Gruyere- or Swiss-type cheese with nutty flavor.)
• Mascarpone (southwest of
Milan; triple-cream, smooth and easily spread; used in Tiramisu.)
• Mozzarella (generic term for semi-soft cheese; “fresh” is eaten the day it is made; “buffalo” is from water buffalo. Used in lasagna and pizza when dried slightly.)
• Parmigiano Reggiano (Parma area; the true Parmesan, whose designation is strictly controlled in Italy.)
• Pecorino Romano (made of sheep’s milk; mostly from Sardinia. A hard, salty cheese used for grating.)
• Provologne (mostly from northern Italy; semi-hard, varying from mild to sharp flavor.)
• Ricotta (made of whey, a by-product of making other cheese; soft and creamy like cottage cheese. Used in lasagna.)
• Romano (an American term for Pecorino Romano and other cheeses.)

Italian Seasoning:  blend of dried herbs used in Italian cooking—marjoram, thyme, rosemary, savory, sage, oregano, and basil. Packaged commercially and found in most food stores.

Pine Nuts:  pinoli or pignoli; edible seeds of pine trees used in pesto sauce. Before cooking, release flavor by lightly browning in a heated skillet.

Plum Tomatoes:  aka Italian tomatoes; oval-shaped. Used in sauces because they are meatier with fewer seeds than standard tomatoes.

Roasted peppers: buy or make your own: place under a broiler, or hold over a gas flame, till skin chars and blisters. Place in a closed paper bag for 15-20 minutes (to steam them). When cool, the skins slip off under water.

Prosciutto:  especially Prosciutto di Parma, dry-cured ham from Parma. The real deal! Cured up to 2 years, is almost sweet and very expensive. You can substitute with capicola, a delicious, light peppery ham.