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"Restaurants are often the setting for celebrations and have at least one show-stopping dessert on the menu for a grand finale.\n\nHere\u2019s my contribution on this front\u2013I know you can do it, and it will wow any crowd you\u2019re cooking for. My philosophy here: If it\u2019s worth doing, sometimes it\u2019s worth overdoing! A lot of steps? Sure. Worth it? You bet!\n\nTiramis\u00F9 is typically made with a strong coffee syrup and mascarpone cheese, often whipped with Marsala wine. The coffee and wine together account for the name, which is Italian for \u201Cpick me up.\u201D In this version, I add a layer of dark chocolate mousse and spike the syrup for an adult version that\u2019s sure to lift your spirits.\n\nUse a good-quality bittersweet chocolate with 60 to 70 percent cacao solids. (The higher levels will make a denser mousse.) Callebaut, El Rey, Ghirardelli, Guittard, Scharffen Berger, and Valrhona are all good brands.\n\nWhat to drink: Coffee or coffee liqueur will highlight the coffee flavor and complement the chocolate. Banyuls, Maury, Port, or the Spanish Dulce Monastrell will each bring out different nuances."^^<http://www.w3.org/2001/XMLSchema#string>
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