From Kyle Phillips,
Your Guide to Italian Food.
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Leonardo Romanelli is an old friend, and you may recall his chickpea soup recipe. This time he turns his talents to tiramisu.

A good tiramisu is an extraordinarily lascivious dessert that is perfect for almost every situation, from the family get-together through the romantic occasion. However, most Italian Tiramisu recipes call for raw egg, which is potentially dangerous.

Leonardo avoids the problem by making his tiramisu with zabaione, a delicate creamy custard made from egg yolks. Considerable enjoyment and no risk!

To make a tiramisu for 4-8 (depending upon portion size; expect people to ask for more) you'll need (going clockwise in a spiral):

• A square of baking chocolate (Leoanrdo added more to this piece)
• 2 eggs
• 9 ounces (250 g) mascarpone cheese (on the plate with the eggs)
• Espresso coffee (the powder shown here)
• 1/3 cup + 2 tablespoons (80 g) sugar
• Powdered cocoa, about a half cup
• 2 tablespoons liqueur or sweet wine (optional; Leonardo used Armagnac)
• 3/4 cup (200 ml) heavy cream
• Savoiardi (buy these from your Italian deli, or use twice as many ladyfingers)
• Not shown: Powdered sugar for sweetening cream