One day while she was riding an Italian train during her junior year of “study” abroad, a flirtatious Tuscan started chatting her up, when somehow tiramisú came up. When she gushed, “I love tiramisú,” he seized his moment and her ticket, and began to scribble the recipe on the back of it, as he gushed in rejoinder, “I know how to make tiramisú!” And he really did. Nietzsche once exclaimed about the life of the ancient Greeks, “Imagine a world in which the very water jugs are beautiful!” Ah, how about a world in which lovers woo with recipes of tiramisú! That’s how guys get girls in Italy, it seems—at least American ones.
* Wash 4 jumbo eggs with soap and water. Separate the yolks and whites into two bowls. Beat the egg whites with a pinch or two of salt into a stiff meringue. Beat the egg yolks with ½ cup sugar and teaspoon or two of vanilla.
* Add a pint-sized tub of mascarpone to the creamed yolks and blend well with a hand blender, for an evenly smooth cream. Then with a spatula fluffily fold the meringue into the cream by hand.
* Dunk savoiardi into the cooled espresso only long enough to soak them half way through, leaving a dry core, and layer them snugly side by side across the whole bottom of the pan.
* Pour out less than half the cream over this first layer of soused savoiardi, and spread it evenly to cover. Then dust the cream evenly with Dutched cocoa powder. Repeat, for a second layer of soused savoiardi, to be covered by the rest of the mascarpone cream and a final dusting of cocoa.
* Cover and refrigerate overnight, or at least all day long. It will taste great for days to come.