Tirami-Su

From Lynne Rossetto Kasper's book "The Italian Country Table:
Tirami-Su
Serves 8-10

"In this Tirami-su, a blend of mascarpone and zabaglione is slathered
between layers of sponge cake that have been moistened with
espresso-rum syrup. During the 1970s and 80s, Tirami-su became the
darling of Italy's home cooks. It's irresistible to anyone having
company, because you must make it ahead and everyone raves over it.
Each cook has her favorite recipe, especially those living in
mascarpone country -- the Lombardy region around Milan. This was my
first Tirami-su, tasted in 1981 at a country house near Milan, where
it was prepared with locally produced mascarpone. The zabaglione and
rum were my hostess's own touches. I've tried others, but keep coming
back to this one.

"Cook to Cook: Mascarpone comes two ways -- a firm cheese or a soft
one with the consistency of cake frosting, which is the type needed
for this recipe. It is sold in bulk and in plastic tubs, imported
from Italy or made in Wisconsin. Galbani makes a good one. Some
specialty shops make their own mascarpone, which can be superb. Taste
for deep, lush sweet cream flavors with no sourness or "cooked"
qualities. If the mascarpone tastes like evaporated milk, don't buy
it.

"Wine suggestion: A rich white Sicilian Moscato Passito di Pantelleria
or Maculan's Torcolato"


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