This recipe is divine. I had so much fun creating the finished product, and my husband has a new favorite dessert. I decided to make a big Italian Sunday dinner with my scratch lasagna and tiramisu with some loved ones and it wsa a huge success. This recipie is going to become a staple for us.

I first started with the mascarpone early Saturday morning. I had searched 3 stores for cream and had to settle for Ultra Pasturized (with unknown fat content). I scaled back the recipe to 1 cup of cream (and the proportionate amount of lemon juice) and it made the perfect quantity for the tiramisu. I could not find my candy thermometer so I tried to use my meat thermometer and was never able to really tell if it reached 190! I used coffee filters in my strainer and kept it in the fridge and it did firm up exactly as stated in the recipe. I had even purchased a container of mascarpone as a back up- and ended up not needing it!

Next I worked on the Pastery Cream and Zabaglione.

On Sunday morning i started the Savoiardi cookies. Mine turned out a little too large, however- they looked perfect (and tasted).

I assembled the entire thing right after the cookies were done, and I had whipped the cream. I put my cookies in the cake pan and then sprinkled on the espresso mixture.

I lined my pan so that I could pull out the entire 'cake' at the end and that worked really well.

I put the finished pan in the refridgerator and freezer all day and pulled it out around 9:00 sunday eve.

This dessert was so impressive and very tasty. The cream portions were complimentary to the cakey portions. I have never really appreciated tiramisu before. I do now.