Tiramisu, with homemade ladyfingers, expresso, and a lightened zabaglione custard, is an easy-to-make layered dessert, the perfect afternoon or holiday “pick-me-up.” Tiramisu, the name literally translates as “pick-me-up,” is made in advance to allow the flavors to mellow in the refrigerator. This recipe may seem a little boozy, but the flavors are magical. Start by making a zabaglione which is a cooked mixture of egg yolks, sugar, and sweet marsala wine, then blend in the mascarpone and whipped cream. Homemade ladyfingers are dipped in espresso syrup and layered with the zabaglione filling, then top with some chocolate and refrigerate. Simple, easy, elegant. My filling uses a combination of Kahlua and dark Rum; however, you can use all Kahlua or all dark Rum if you prefer. If you prefer a more pronounced rum flavor go ahead and add an additional tablespoon. You may choose to use store-bought ladyfingers for this recipe, or make your own. Ladyfingers are easy to make. Make Ahead Tip: for this recipe the ladyfingers are best made one to two days ahead of time so they have time to dry out and become crisp. Crisp ladyfingers are less likely to break apart when dipped into the espresso syrup.