Name: Kahlua Tiramisu with Amaretto Ice Cream
Yield: Makes 14 to 16 servings
Ingredients: 2 teaspoons unflavored gelatin; 1/2 cup Marsala; 6 large egg yolks; 3/4 cup sugar; 2 8-ounce containers mascarpone cheese; 3/4 cup whipping cream; 1 cup hot water; 1/4 cup Kahlúa or other coffee liqueur; 4 teaspoons instant espresso powder; 26 (about) Champagne biscuits (4-inch-long ladyfinger-like biscuits) from two 3.5-ounce packages; 2 tablespoons unsweetened cocoa powder; Amaretto Ice Cream

Newly opened this year, the upscale but unfussy Maestro is a modern Italian restaurant at The Ritz-Carlton, Tysons Corner outside Washington, D.C. The open kitchen is the focal point of the room, but it doesn't have to be the center of attention — the cooks talk to one another through headsets, keeping the noise level down. The dining room's large windows offer a view of the nearby capital. An elegant rendition of tiramisù is the restaurant's signature dessert.

Gelatin helps the creamy mascarpone filling set, making this classic dessert easy to cut and beautiful to serve. We've simplified the restaurant's recipe for home cooks.

Recipe notes

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