Expresso Tiramisu

There is some debate regarding tiramisu's origin. It may have originated as a variation of another layered dessert, the Zuppa Inglese^.
In 1998, Fernando and Tina Raris claimed that the dessert is a recent invention. They pointed out that while the recipes and histories of other layered desserts are very similar, the first documented mention of tiramisu in a published work appears in an article from 1971 by Giuseppe Di Clemente. It is mentioned in Giovanni Capnist's 1983 cookbook I Dolci Del Veneto, while Merriam-Webster's Online Dictionary gives 1982 as the first mention of the dessert.
Several sources (from Vin Veneto, dated 1981, to the Italian Academy of Giuseppe Maffioli and several cuisine websites) claim that tiramisu was invented in Treviso at Le Beccherie restaurant by the god-daughter and apprentice of confectioner Roberto Linguanotto, Francesca Valori, whose maiden name was Tiramisu. It is believed that Linguanotto named the dish in honour of Francesca's culinary skill.
Other sources report the creation of the cake to have originated in the city of Siena. Some confectioners were said to have created it in honour of Cosimo III on the occasion of his visit to the city. Alternatively, accounts by Carminantonio Iannaccone as researched and written about by The Washington Post establish the creation of tiramisu by him on 24 December 1969 in Via Sottotreviso while he was head chef at Treviso, near Venice.
Accounts of the recipe's invention at an Italian brothel (to provide an energy boost to exhausted clients) are apocryphal.

 This is a different take on Tiramisu, most recipes call for Lady Fingers, this one uses a Butter Pound cake. Make your own or buy one already prepared!

Espresso Tiramisu

“Pick Me Up”

LouAnn Dykhouse

3 C. mascarpone cheese*

1 ½ C. confectioners’ sugar, divided                                                     

¼ C. Marsala

¾ C. heavy cream, chilled

2/3 C. water

5 tsp. instant espresso powder or regular coffee powder

unsweetened cocoa

Butter Pound Cake

Prepare Butter pound cake and cool. In a medium bowl, using an electric mixer set on medium speed, beat together the mascarpone cheese, 1 cup confectioners’ sugar and Marsala until well blended. Add the cream and beat until fluffy, about 1 minute. Set aside. In a small heavy saucepan over high heat, combine the water, remaining ½ cup confectioners’ sugar and the espresso or coffee powder; bring to a boil, stirring occasionally. Remove from heat and cool. Using a long serrated knife, cut the cake crosswise into slices ¼ to 1/3 – inch thick. Arrange cake slices in the bottom of a 9 x 13 x 2 – inch ceramic or glass dish to completely cover the bottom of the dish in a single layer, trimming to fit as needed. Brush half the cooled espresso syrup over cake in pan. Spread half the cheese mixture evenly over the cake, top with enough cake slices in a single layer to completely cover the cheese layer; brush with remaining cooled espresso syrup, top with remaining cheese mixture, covering evenly. Cover with plastic wrap and refrigerate until firm, at least 2 hours or for up to 2 days. Using a fine mesh sieve, sift cocoa evenly over the top just before serving. Using a large spoon scoop tiramisu onto dessert plates to serve.

*Mascarpone Cheese Substitute

1 ½ lbs. light cream cheese

½ C. heavy cream

6 T. sour cream

Blend together all ingredients until smooth, use as you would mascarpone cheese.