Classic Tiramisu

Steps

1. 1.

   1.

   Prepare the Coffee** Stir the cooled coffee with the marsala in a shallow dish. It must be cool before dipping, or the ladyfingers will soften too quickly and the cream may loosen.

2. 2.

   Whisk the Yolks

   Beat the egg yolks and sugar for 3 to 4 minutes until pale, thick and satiny. Add the mascarpone and whisk just until smooth, stopping as soon as no lumps remain.

3. 3.

   Whip the Whites

   In a clean bowl, beat the egg whites with the salt until they form firm peaks. Fold one-third into the mascarpone mixture to loosen it, then fold in the rest gently so you keep the air.

4. 4.

   Make the First Layer

   Dip each ladyfinger in the coffee for about 1 second per side and arrange them snugly in a 20 cm square dish. Spread over half of the mascarpone cream.

5. 5.

   Finish the Layers

   Add a second layer of dipped ladyfingers and the remaining cream. Smooth the top, cover, and chill for at least 6 hours, ideally overnight.

6. 6.

   Dust and Serve

   Sift the cocoa powder over the tiramisu just before serving. Use a sharp spoon or knife to cut portions, and keep the dessert chilled while it waits.