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Not an actual traditional recipe, the one you can find in a rustic osteria, in a lonesome country off the town. No, tiramisù (pick me up in English) is a recent invention and, surprisingly, it's nobody's sibling. Most likely it was invented by some cook in some restaurant, surely in Italy, to restore someone who was searching for an energizing, readily effective and rich dessert. Now this is the tiramisù. It has richness, the energy of sugar, the exciting that comes from coffee and, of course, the fat of mascarpone, a creamy, nutty, slightly buttery cheese typically used as a blender, like with gorgonzola cheese or mashed mushrooms, and smeared on toast.
As for the coffee, It has to be thick, rich in flavor and bitter, much bitter. An excellent solution would be the espresso coffee, but not everyone has an espresso machine at home, so go moca. Moca is the typical Italian coffeepot, made up of three parts: a first part, the boiler, where the water is put to heat, then it passes through a filtered second section filled with coffee grains and, eventually, pours out into the third section with a mumble, where it gathers in a hot, dark broth, merged by a crown of brownish foam.


		Tiramisù
10
		Serves: 6

		* 2 cups coffee, * 2 eggs, * 1 cup mascarpone cheese, * 1/2 cup sugar, * 1 cup double cream, * 1 pound pan di Spagna, * powdered cacao, * salt

		Keep all ingredients at room temperature for at least half an hour. Whip the egg yolks along with half sugar until pale yellow. Whip the egg whites with remaining sugar and a pinch of salt, then mix it to the mascarpone, the egg yolks and the cream, also whipped. Pour the coffee in a large bowl. Slice the pan di Spagna (or sponge cake) half inch thick and soak the slices into the coffee, one at a time. Lay a layer of cream on the bottom of a glass mold, then add a layer of soaked cake. Proceed by layers until running out of all the ingredients, and top with abundant cream. Dust abundant cocoa right before serving.
		Not an actual traditional recipe, the one you can find in a rustic osteria, in a lonesome country off the town. No, tiramisù (pick me up in English) is a recent invention and, surprisingly, it's nobody's sibling. Most likely it was invented by some cook in some restaurant, surely in Italy, to restore someone who was searching for an energizing, readily effective and rich dessert. Now this is the tiramisù. It has richness, the energy of sugar, the exciting that comes from coffee and, of course, the fat of mascarpone, a creamy, nutty, slightly buttery cheese typically used as a blender, like with gorgonzola cheese or mashed mushrooms, and smeared on toast. As for the coffee, It has to be thick, rich in flavor and bitter, much bitter. An excellent solution would be the espresso coffee, but not everyone has an espresso machine at home, so go moca. Moca is the typical Italian coffeepot, made up of three parts: a first part, the boiler, where the water is put to heat, then it passes through a filtered second section filled with coffee grains and, eventually, pours out into the third section with a mumble, where it gathers in a hot, dark broth, merged by a crown of brownish foam.