Classic Mascarpone Tiramisu

Ingredients

• 500 g mascarpone cheese
• 4 unit large eggs, separated
• 0,75 cup granulated sugar
• 1,5 cup strong brewed espresso, cooled
• 3 tbsp Marsala wine
• 300 g ladyfinger biscuits (savoiardi)
• 3 tbsp unsweetened cocoa powder
• 1 pinch fine sea salt

Instructions

1. 1

   Brew 1.5 cups of strong espresso and let it cool to room temperature, then stir in the Marsala wine.

2. 2

   Separate the eggs, placing yolks in a heatproof bowl and whites in a clean, grease-free bowl.

3. 3

   Whisk the yolks with half the sugar over a bain-marie (barely simmering water) for 4-5 minutes until pale, thick and ribbony : the mixture should reach about 160°F (70°C).

4. 4

   Remove from heat, whisk in the mascarpone one spoonful at a time until perfectly smooth and glossy with no lumps.

5. 5

   In a separate bowl, whip the egg whites with the remaining sugar to soft, shiny peaks that hold their shape without being dry.

6. 6

   Fold the whites into the mascarpone base in three additions, using a spatula in gentle bottom-up strokes to preserve the airiness.

7. 7

   Quickly dip each ladyfinger into the espresso mixture for 1 second per side : they should be moistened, never soggy.

8. 8

   Arrange a snug layer in a 9x9 inch dish, spread half the cream evenly, then repeat with a second layer of soaked ladyfingers and remaining cream.

9. 9

   Smooth the top with an offset spatula, cover with plastic wrap, and refrigerate for at least 6 hours, ideally overnight.

10. 10

    Just before serving, dust generously with unsweetened cocoa powder through a fine sieve.