|Prep time: 2 hours||Cooking time: 1 hour||Total time: 3 hours|
This is the best tiramisu' you will ever taste! Years ago, I tasted tiramisu' made this way in Venice.
I played around with several recipes until I came up with this one. It's better than anything you will taste in a restaurant and people constantly ask me for the recipe. This cake is not made with lady fingers, rather it uses a light Italian cake called Pan di Spagna.
Pan di Spagna - Italian sponge cake - first 6 ingredients
Place the 2/3 c. sugar, water and espresso in a medium-sized saucepan. Bring to a boil. Allow the mixture to cool before adding rum.
To assemble the tiramisu', place the first layer on the cake plate so the cut side is facing up. Generously spread the espresso syrup all over the cake. In between each layer, spread the zabaglione filling. On the top of the cake, use a sieve to sprinkle cocoa powder. You can also add chocolate curls on top.
Tiramisu' tastes best on the day it's made. Although this recipe is time consuming to make, it's well worth the effort!