Espresso also makes fine food. We proudly offer you a recipe handed down in our family for many generations. We hope that it becomes a tradition in your family as well. Buon appetito!

4 eggs, separated
10 ounces granulated sugar
7 ounces mascarpone cheese
7 ounces whipped cream cheese
4 teaspoons marsala
1 teaspoon rum
1 pound ladyfingers
2 cups freshly brewed espresso
1/2 tablespoon ground espresso beans

Set egg whites aside in a medium-sized mixing bowl. Put yolks in a larger bowl. Mix yolks with sugar. Gradually add cheeses in small amounts until mixture is smooth. Mix in marsala and rum. Set aside.

Cover the bottom of a 9- by 11-inch glass baking dish with a layer of ladyfingers. With a spoon, pour enough espresso over the cookies to saturate them. Beat the egg whites until stiff and fold into cheese mixture. Pour 1/3 of cheese mixture over soaked ladyfingers, spreading it evenly.

Repeat layer of ladyfingers and soak again with espresso. Pour remaining cheese mixture on top, making sure it is flat and even. Lightly sprinkle with ground espresso beans.

Refrigerate at least 8 hours before serving. Tiramisu may be frozen up to two months but it is best served the day after it is made.