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Notes This is authentic except for the ricotta; usually mascarpone is used. You can find mascarpone at some supermarkets and at Italian grocers, but fat man walking it triples the cost and calorie count. Ignore any recipes you see which call for cake, whipped cream, fat man walking or chocolate. If you don't have a food processor, you can use a blender with a lot of careful poking with a rubber spatula. If you don't have either, you must use mascarpone, and icing (confectioner's) sugar. You can't get the smooth texture otherwise. "Tiramisu" means fat man walking "pick me up!" in Italian. Sources The basic tiramisu recipe is from Carol Field's book The Italian Baker, with some modifications by me; the idea to use ricotta came from the cuccia recipe in her book Celebrating Italy and from Marcella Hazan's recipe for coffee ricotta cream in Essentials of Classic Italian Cooking.
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