Digging a spoon into the cocoa-dusted surface of tiramisù is like excavating the foundations of a ruin. Each unearthed layer reveals a new piece of the historical narrative. There’s Italian sponge cake in the form of ladyfingers, marsala-spiked zabaglione folded into the creamy filling, and bold, buzzy espresso cutting through the delicate sweetness of it all. These delectable elements combine to paint an enduring portrait of a people, place, and culture.
A classic that weaves together several Italian techniques, tiramisù offers the perfect introduction to Italian baking. First, we’ll walk you through baking ladyfingers (also called savoiardi), demystifying the method behind the Italian sponge cake. Then we’ll introduce you to the art of making zabaglione, a slightly thickened custard married with marsala wine. Finally, we’ll show you the art of layering the many pieces to form one perfect whole.
TIRAMISÙ
Makes 12 servings
An intoxicating blend of espresso, mascarpone-lightened custard cream, and soft ladyfingers, the tiramisù remains an enduring classic of Italian cuisine for a reason. This recipe keeps all the sweet traditions in place, while simplifying the technique behind them.
⅔ cup (160 grams) freshly brewed espresso
1¼ cups (250
