Boozy and lux. A recipe Ellyn learned while living in Italy in 2013. Housemade savoiardi—light, airy ladyfingers baked to a delicate snap and dunked in a boozy espresso soak. Rich mascarpone zabaglione— featherlight but decadently flavored. Finished with a generous dusting of dark cocoa for bittersweet balance.

Serve chilled and dig straight in with a spoon. Italian tradition says tiramisu leftovers are not allowed — a concept we don’t think will be a problem.

4.5” x 6.5” x 3”