Making Tiramisu

I think from now on, every Valentine's Day I'm going to make some tiramisu, just to remind myself of how love tastes like.

Making Tiramisu

Ingredients
5 egg yolks
5 heaped tablespoons sugar
5 tablespoons full Amaretto, almond liqueur
1 teaspoon vanilla essence
500g mascarpone
10 Italian boudoir biscuits, lady's fingers
250ml espresso coffee
Dusting of cocoa powder

Method
While the sobering glass
Of espresso gently cools,
Take a risk, with two
Tablespoons of Amaretto
In the glass, swirl.  Leave.

Melt overt sweetness with
Empty promises of fertility,
As the even hint of posh vanilla whisks,
Three more swags of Amaretto, and a taste:
Almond nights warm the throat, becoming
A light, frothy cream,
Almost needing substance.

As the pale scent of Amaretto fades, commit
Mascarpone into the bowl, sense
Solid cream folding into being, except
Unevenly, like so many imperfections
Sensed in a lover.  This is a practice
In patience, glossing over lumpy bits,
Until the length of repetition blends
Into a habit of cream and cheese.

You are now ready.  Lay gentle fingers
Into cold coffee, bed into glass, spoon
Cream mixture in gentle sequence, careful
Not to jolt the delicate cushion.  Repeat
Until the lips of glass almost kiss
The outline of cream, complete.

Leave, in the cool hours of refrigeration.
Better yet, forget your effort overnight.
Tomorrow pretend to discover a new
Fondness for trifle, dusted over
With cocoa powder.  Serve.