Classic Mascarpone Tiramisu

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

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

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).

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

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

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

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

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.

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

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