I have loved making it since working at Café Esprit in San Francisco, in the 80s, when visionaries transformed an old industrial garage into a hip dining spot on the grounds of the Esprit de Corps Outlet in the crumbling, transitional, very accessible Mission Bay neighborhood.
The menu was so simple and modern, even for today: 4 salads (Cobb, Niçoise, Caesar, and 1 other classic), 4 pizzas (Margherita and 3 other classics), some other like-minded stuff, a soda fountain serving egg cremes and other exotica with authenticity, an espresso bar par excellence, and yummmy wines.
I was on tiramisù duty, and loved layering the mascarpone, espresso, marsala, and ladyfingers (Savoiardi). We didn't trifle (pun alert) with the zabaglione, or whipped cream...why bother. I still kind of agree....it's not strictly necessary or worth the time and effort when you can make a stunning (Ramsay-speak) tiramisu without it.
HOWEVER! I made tiramisù today and leapt through all the hoops.
A lot of people today (marion Gordaon, etc) like to make individual tiramisùs, but I am a fan of the trough. Scoop and enjoy. Or slice and enjoy.
Here's the super-brief photo diary:
Zabag + whipped cream
Marsala and espresso-soaked ladygingers in layers between layers of the above
The yield: 2 beautiful, refrigerated tiramisùs, one for us to eat with family members returning from a jaunt to Asia (stomach trouble ahead) and one to send with friends to a party we can't attend due to relative influx.
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