Learn how to make Ribalta’s Tiramisu, with a special ingredient

I was recently at Ribalta Atlanta eating a delicious Italian meal and was intrigued by the tiramisu that was served to us by Stefano Lepre. He revealed a special ingredient — Italian espresso — and I would like to try making this. Is it possible to get this recipe so it can be shared with the world? Thanks very much. — Beverly Molander, Atlanta

You’ll find Ribalta Restaurants in both New York City and in Midtown Atlanta. Executive chef and Ribalta co-owner Pasquale Cozzolino sent over the recipe for this delicious dessert. Save room after enjoying a classic Neapolitan pizza or housemade pasta.

Savoiardi cookies are becoming more widely available. Look for them in the international foods section of your local grocery or near the Italian pastas. Cozzolino suggests assembling this dessert in a glass dish so you can appreciate the beautiful layers.

Because this dessert contains uncooked eggs, if you will be serving it to pregnant women or those with compromised immune systems, consider using pasteurized eggs, available at many groceries these days.

Ribalta’s Tiramisu

6 eggs, separated

4 tablespoons granulated sugar, divided

2 (8-ounce) containers mascarpone

2 cups Italian espresso or very strong coffee

2 tablespoons cocoa powder, more if desired

2 (7-ounce) packages Savoiardi cookies

1/4 cup chocolate chips or chocolate shavings, if desired for garnish

Mint sprigs, for garnish

In the bowl of a stand mixer fitted with whisk attachment, beat egg yolks with 3 tablespoons sugar. Add mascarpone and beat on low speed until mass is completely mixed and creamy. Move mixture to a large bowl and clean mixer bowl and whisk attachment.

Return mixer bowl to stand mixer and whip egg whites with remaining tablespoon sugar until it forms stiff peaks that do not fall. Fold the egg whites into the mascarpone mixture.

In a shallow bowl like a pie plate, add coffee. Quickly dip each cookie into the coffee and lay it in a 9-by-13-inch baking dish. Continue the dipping and arranging until the bottom of the baking dish is covered with a single layer. Smooth half the mascarpone mixture over the cookies. Continue with remaining cookies, making a second layer, then top with remaining mascarpone mixture. Dust with cocoa, cover and refrigerate overnight or for at least 4 hours before serving. When ready to serve, decorate with chocolate chips or chocolate shavings and garnish with a mint sprig. Serves: 12

Per serving: 401 calories (percent of calories from fat, 62), 7 grams protein, 31 grams carbohydrates, 1 gram fiber, 28 grams fat (3 grams saturated), 175 milligrams cholesterol, 177 milligrams sodium.