Translated means "Pick Me Up" and it does just that. An Italian classic.

1 lb. fresh mascarpone cheese
1/4 c. extra fine sugar
2 tbsp. light rum
2 dozen champagne biscuits (biscotti all'uovo)
2 c. freshly brewed espresso coffee, cooled
1 4-egg recipe Zabaglione (below)
2 tbsp. unsweetened cocoa powder
Strawberries for garnish (optional)

In a food processor, plastic dough blade in place, mix on and off the mascarpone, sugar, and rum until smooth, about 3 pulses. On a serving plate, arrange 6 biscuits side by side, flat side up. Moisten slightly with 1/3 of the espresso. Spread with 1/3 of the marscarpone cheese mix over the biscuits. Repeat this layering 2 more times, finishing with the cheese mixture. Cut the 6 remaining biscuits in half lengthwise.

Make Zabaglione and pour it over the top of the dessert and around the sides. Press the 12 biscuit halves into the Zabaglione to make a fence around the layers. Sprinkle with cocoa. Decorate with strawberry fans in the top corners of the Tiramisu.