Tiramisu (Italian Livia)

This dessert recipe was created by Chef Gianni Scappin’s sister, Livia. Scappin, coauthor of “The Tucci Cookbook” and chef-owner of restaurants Cucina and Market St. in New York’s Hudson Valley, loves her tiramisu because it’s not too sweet or heavy. Her secret is a well-beaten egg and sugar mixture that minimizes the “eggy flavour.” This recipe freezes well.

4 large eggs, separated
½ cup sugar, divided
1 lb mascarpone
1 cup amaretti cookies, crushed (optional)
2 cups brewed espresso
1 Tbsp. dark rum, such as Myer’s or orange-flavoured liqueur, such as Grand Marnier or Cointreau
1 (7 oz) pkg ladyfingers
2 Tbsp. unsweetened cocoa powder

In a medium-size bowl, beat the egg yolks with 6 Tbsp. sugar until foamy and pale. Beat in the mascarpone until smooth. Set aside.

In a large bowl, whip the egg whites with an electric mixer. When they are frothy, add the remaining 2 Tbsp. of sugar. Continue beating until they hold stiff peaks. Fold the egg whites into the mascarpone mixture, then fold in the crushed amaretti cookies, if using. Set aside.

Makes 10-12 servings.