We grew up calling this one "Saviardi pudding" or "Marsala pudding", which was testament to the prime ingredients used in this variation of Tiramisu. It is my favorite dessert dish of all time and definitely the easiest to prepare and to obtain satisfaction from your friends.
- 1 large packet of Saviardi biscuits (enough to make 2 layers of your dish)
In the baking dish of your choice lay the biscuits flat in a layer (orientation doesn't matter just so the surface area is covered). With one finger in the end of the Marsala bottle, sprinkle a fair amount of Marsala, maybe a cup evenly over the biscuits. Repeat for another layer.
Biscuits with the butter mixture
In a large mixing bowl cream the butter and the 1/3 cup sugar and then add one egg at a time beating constantly on low-medium speed. Combine the coffee and 3 teaspoons of sugar with a cup of water and then heat in the microwave till hot and all coffee and sugar is dissolved. Pour this into the butter mixture and combine the liquid contents. Pour the contents over the biscuits like the pic on the right.
Cover the dish with Glad Cling Wrap and place in the fridge overnight.
The next day prior to serving whip the cream and layer on top of the biscuits (which have now soaked all the butter mixture and liqueur).
Top with grated chocolate if desired.
One yardstick of whether there is enough liqueur added is that you should see the liquid in the bottom of the dish after removing a slice of tiramisu, moreso than the on the left here.
This one will definitely have you tempted for a second helping.