Classic Mascarpone Tiramisu with Espresso and Marsala

Brew 1.5 cups (360 ml) strong espresso and pour into a shallow dish; stir in 2 tbsp Marsala wine and let cool to room temperature.

Separate 4 large eggs, placing yolks in a heatproof bowl and whites in a clean, grease-free bowl.

Whisk yolks with 1/2 cup (100 g) granulated sugar over a pot of barely simmering water for 4-5 minutes until pale, thick and ribbony, reaching 160°F (71°C) to safely cook the yolks.

Remove from heat and whisk in 1 lb (454 g) mascarpone cheese and 1 tsp lemon zest until smooth and glossy, being careful not to overmix or it will split.

Beat egg whites with a pinch of salt to stiff, glossy peaks, then fold gently into the mascarpone mixture in three additions to keep it airy.

Quickly dip 24 ladyfinger biscuits one at a time into the espresso mixture: a 1-second dunk per side, they should be moist but not soggy.

Arrange half the soaked ladyfingers in a single layer in a 9x9 inch (23x23 cm) dish, then spread half the mascarpone cream evenly on top.

Repeat with a second layer of dipped ladyfingers and the remaining cream, smoothing the surface with an offset spatula.

Cover and refrigerate at least 6 hours, ideally overnight, so the layers meld and the texture turns silky.

Just before serving, dust generously with 3 tbsp unsweetened cocoa powder through a fine sieve and shave over 1 tbsp dark chocolate.