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 Print Recipe Makes 12 servings Ingredients  ⅔ cup (160 grams) freshly brewed espresso1¼ cups (250 grams) plus 1½ tablespoons (18 grams) granulated sugar, divided⅓ cup (80 grams) sweet marsala wine2 cups (480 grams) cold heavy whipping cream2 teaspoons (8 grams) vanilla extract6 large pasteurized egg yolks (112 grams)2 (8-ounce) containers (452 grams) cold mascarpone

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