Classic Tiramisu

Method

1. 1

   Brew the espresso, stir in the Marsala, and let it cool completely.

2. 2

   Separate the eggs. Place the yolks in a heatproof bowl and the whites in a clean mixing bowl.

3. 3

   Add 70 g / 2.5 oz sugar to the yolks and whisk over barely simmering water for 3 to 4 minutes, until pale, thick, and slightly warm. Remove from the heat and cool for 10 minutes.

4. 4

   Stir the mascarpone with the vanilla until smooth. Fold it gently into the cooled yolk mixture until creamy and lump-free.

5. 5

   Add the salt to the egg whites. Whip until foamy, then add the remaining 30 g / 1.1 oz sugar a little at a time. Beat to glossy medium peaks.

6. 6

   Fold the whipped whites into the mascarpone mixture in 3 additions, using slow upward strokes to keep the cream light.

7. 7

   Dip each ladyfinger very quickly into the cooled coffee mixture. Do not soak them, or they will fall apart.

8. 8

   Arrange half the dipped ladyfingers in a single layer in a rectangular dish.

9. 9

   Spread half the mascarpone cream evenly over the first layer. Smooth gently with an offset spatula or spoon.

10. 10

    Repeat with the remaining dipped ladyfingers and the rest of the cream. Level the top neatly.

11. 11

    Cover and chill for 6 to 8 hours, or overnight. Just before serving, dust generously with cocoa powder and finish with dark chocolate shavings if using.

12. 12

    Garnish / serving suggestion: Serve chilled with extra cocoa, chocolate curls, and a small cup of espresso.