What is the best gourmet recipe for an authentic tirimusu italian cake?

Tiramisu


6 egg yolks


3 tablespoons sugar


1 pound mascarpone cheese


1 1/2 cups strong espresso, cooled


2 teaspoons dark rum


24 packaged ladyfingers


1/2 cup bittersweet chocolate shavings, for garnish





In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale, about 5 minutes. Add mascarpone cheese and beat until smooth. Add 1 tablespoon of espresso and mix until thoroughly combined.





In a small shallow dish, add remaining espresso and rum. Dip each ladyfinger into espresso for only 5 seconds. Letting the ladyfingers soak too long will cause them to fall apart. Place the soaked ladyfinger on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom.





Spread evenly 1/2 of the mascarpone mixture over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture.





Cover tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 8 hours.





Before serving, sprinkle with chocolate shavings.What is the best gourmet recipe for an authentic tirimusu italian cake?
Venetian Tirami-su (as Tirami-su originated in Venice, Italy) and this recipe came from a Venetian cookbook.





6 egg yolks


60 gm sugar


1/4 cup sweet marsala


380 gm marscapone


1 cup heavy cream, whipped to soft peak stage


1 cup espresso


3 T coffee-flavored liquor


36 savoiardi


3 T cocoa powder


Zabaglione: Beat egg yolks in top pan of a double boiler until thick. Place bowl over simmering water, and while beating, gradually add marasala and sugar. Continue beating until mixture is very thick. Remove from heat, but continue beating until mixture has cooled, then refrigerate.





Beat the marscapone smooth, fold whipped cream into it, then fold in the zabaglione. Mix espresso and liquor together. Line bottom of 9';square pan with half of the savoiardi; brush them with the espresso. Place half of the zabaglione mixture over them. Another layer of savoiardi, then add the remaining zabaglione. Dust with cocoa. Refrigerate for at least 1 hour. Makes 8 - 12 servings... yeah right. But I'm eating more than one!





If you can find the marscapone, you'll probably find savoiardi. Most likely you'll find these rare items in an italian deli or a well-stocked cheese shop. However, if you want to make the savoiardi yourself, here's the recipe:





4 large eggs, separated, at room temp


125 gms sugar


375 gms cake or all-purpose flour, thoroughly sifted


Preheat to 425 degrees F.


Line baking sheets with parchment paper. Beat egg white until soft peak stage, then beat in sugar until mixture becomes stiff. Beat egg yolks until thick and light. Fold 1/3 off egg white mix into egg yolks. Sift flour over this mixture and fold it in. Then fold in remaining whites. Spoon batter in strips about 1';x 3';onto the paper. Bake 5-7 minutes or until cookies are lightly browned. Let them cool before removing from paper.