"Love's Triumph" tiramisu

contributed by Daniela T.

Serves 4

3/4 cup brown sugar
3 eggs (preferably organic since used raw)
1 1/2 cup mascarpone cheese
10-15 savoiardi biscuits
2 ounces dark chocolate (at least 60% cacao)
1 cup black coffee, cooled to room temperature
cocoa powder
pinch of salt

1. Separate egg yolks and whites into different bowls.
2. Add sugar to yolks bowl. Whip with electric mixer on high until  light yellow and fluffy.
3. Add mascarpone to yolks bowl and combine by hand with a spatula
4. Add a pinch of salt to the other bowl containing egg whites and whip until soft peaks form.
5. Slowly add  egg whites to egg yolks, gently stirring with spatula to finish the cream.
6. Roughly chop the chocolate. Texture is important, so don’t worry about evenness.
7. Taking one savoiardi at a time, soak them in coffee and lay them down in a pan.
8. Spread cream mixture onto savoiardi, then sprinkle with chocolate bits.
9. Repeat until cream, savoiardi and chocolate run out. Depending on pan size you should get three to four layers. Make sure the top layer is covered with cream and chocolate bits. Sprinkle cocoa powder and refrigerate overnight before serving.

Editor’s notes:
Daniela made this when I visited her in Trieste with her then-boyfriend. Her original recipe said “if the biscuits and the cream blend well together, it will be a triumph of love.” Since they are now happily married, I thought this name would be appropriate.

You can substitute a fatty, bland cream cheese for mascarpone and ladyfingers for savoiardi if the originals are not available.

I always add a shot or two of dark rum to the coffee before soaking the savoiardi, which makes the tiramisu unsuitable for children but irresistible to adults. Adding more than two shots is possible, but not recommended when expecting polite company.