Tiramisu

I fancy myself quite the Tiramisu connoisseur. I feel in love with it years ago...in high school at an Italian restaurant called Pietro's. I doubt it was made there...an important detail I overlooked for years but now has become my question to all waiters. Now whether they answer honestly I don't know...however I like to think I can tell. My husband teases me, "they have Tiramisu"...knowing then that since they have it, I will order it...even if I just take one bite. I've actually never made it...but am now inspired to having had now, after 20 years, the best I've ever had. It was the other night at a restaurant called "Topo Gigio" on Wells, in the "Old Town" neighborhood. I asked, of course, if it was made "in house" and the waiter went far out, dangling actually, on limb to tell me "it's the best in the city"...well, bring it!! It was light but rich, had the perfect ratio of cream to mascarpone, plus the ladyfingers had just the right amount of moisture. Plus it came in a glass bowl (similar to picture), which I loved and it was molded to sides telling me it had indeed been made at the restaurant in individual bowls! With that description you'll either hate it and never come back or think he's the best waiter ever 'cause he told you the truth! Well, I loved it and now plan on making it myself...not sure why I am inspired NOW to make it rather than before when I thought I'd never have it just right, but who cares!

Restaurant link:
http://www.topogigiochicago.com/

Sample recipe courtesy of Gale Gand. I may start with this one...
Ingredients
7 yolks
1 cup sugar for yolks
3 cups or 1 (750-gram) container mascarpone
4 1/2 tablespoons water
1 1/2 tablespoons powdered gelatin
3 egg whites
1/4 cup sugar for whites
1 cup heavy cream, whipped
2 1/2 cups cooled espresso
1/2 cup kalhua
20 to 24 ladyfingers
1 cup chocolate shavings