Easter dessert?? My Italian friend, Marco just shared this temptation with me that he's proud to call a local favorite--from his city, Treviso, Italia. And now...
The Official Recipe of “Tiramisù” (Translated “Take me up”):
6 tablespoons of sugar
300 grams of Mascarpone
4 mokka coffee for 3 people
A pack of Lady Fingers (Savoyards)
Bitter chocolate powder
BEAT the yolks of the eggs with the sugar, add the “mascarpone” and beat the egg whites until stiff.
MAKE the coffee, let it cool and quickly dipping the Savoyards (not soak them).
ARRANGE on a serving dish in one layer (It's fine in a glass baking dish with high edge).
SPREAD over a spread with cream, then another layer of Savoyards, then still cream, and so on.
SPREAD at this point the bitter chocolate powder and refrigerate for a few hours .
--This is the original recipe created by Chef Lino Solighetto when he was at “Vecio Camin” of Treviso in 1952.