During our 2011 visit to Sicily’s picturesque town of Monreale, travelers and leaders alike returned raving about the tiramisu that was served for dessert at a local restaurant. Expedition staff member, Susan Langley, told us, “I had always regarded tiramisu as over-rated because I never had a version that was what I expected, or was led to believe it could be, and this one was sublime.” We managed to track down the recipe from the restaurant and wanted to whet your appetite for this expedition. Enjoy!

Ingredients

28 Savoiardi (crisp Italian ladyfingers, 9 oz)

2 ¼ cup mascarpone cheese

¾ cup, plus 2 tablespoons sugar, divided

3 whole eggs

2 egg yolks

2 cups strong coffee (with a little sugar)

4 tablespoons unsweetened cocoa powder

Beat the eggs and the egg yolks with 7 tablespoons of sugar. Mash the mascarpone cheese and beat it with remaining 7 tablespoons of sugar. Mix the eggs with the mascarpone until soft and creamy. Place half of the ladyfingers into a serving dish; lightly soak them with the coffee and cover with half of the mascarpone mixture. Place the rest of the ladyfinger cookies upon the first layer, soak them with coffee and top with the rest of the mascarpone. Sprinkle with cocoa powder and place into the fridge for at least 6 hours before serving.

Bon appetit!