Lady Fingers
5 eggs
⅝ cup sugar
⅝ cup all-purpose flour, sifted
½ pinch salt

Espresso syrup
6 Tbsp. espresso
2 Tbsp. sugar
2 Tbsp. water
2 Tbsp. rum

Mousse
6 egg yolks
9 Tbsp. sugar
9 Tbsp. marsala wine
1 ½ cup mascarpone
1 ½ cup cream – whipped

Lady Fingers:
Separate the eggs. Whip yolks with ½ of the sugar until pale. Whip whites and the other ½ sugar until firm. Fold them together. Add sifted flour and salt and fold gently. Spread into sheet pans (12×16) lined with parchment paper and bake at 350° F. for 10 min.

Espresso syrup:
Mix hot espresso with the sugar, water, and rum.

Mousse:
Mix yolks, sugar and marsala wine in a bowl over double boiler. Whip until pale and thick. Take the mixture off the stove and fold in the mascarpone cheese. Finally, fold in the whipped cream.

To Build:
Using a cake pan, place the first lady finger layer on the bottom. Soak with espresso syrup (see Espresso syrup recipe above) and add ½ of the mousse (see Mousse recipe above). Add another layer of lady fingers, soak with syrup and mousse. Refrigerate overnight. Garnish with cocoa powder before serving.

Wine Notes: The delicate bubbles in Santa Margherita Prosecco are well-matched with the feather-light texture of Tiramisu.

Look for more food and wine recipes from Santa Margherita…and never, ever, ever, stop trying to find the most amazing pairings of your favorite recipes with our best wines!

That is, we think, one of life’s greatest recipes!

Manga!

PS… Do not forget to check out The Great Taste Challenge to see how your skills at pairing wine and foods could soon make you unforgettable in the kitchen.