Tiramisu

Italy's most beloved dessert emerged from the Veneto region in the 1960s, meaning 'pick me up' for its espresso-laden indulgence. Layers of savoiardi biscuits, soaked in strong espresso and Marsala, alternate with clouds of mascarpone cream enriched with egg zabaglione. After resting overnight, the flavors meld into a harmonious whole, dusted with bitter cocoa powder. A study in contrasting textures: the yielding cream against softened biscuit, bitter coffee against sweet cheese.