After watching the very disappointing tiramisù demonstration aboard the Star Princess, I've been craving my version. I learned how to make this in Italy...from a woman who didn't speak English. That has to be authentic, doesn't it?!?
Layer 1: ladyfingers moistened with an espresso + brandy mixture (with a 2:1 ratio)
Layer 2: zabaglione (3 egg yolks + 3 T organic granulated sugar cooked over a double boiler until frothy) + 3 egg whites beaten until peaks form