Classic Mascarpone Tiramisu with Espresso and Marsala

Ingredients

• 1 lb mascarpone cheese
• 4 unit large eggs, separated
• 0,5 cup granulated sugar
• 1,5 cup strong brewed espresso
• 2 tbsp Marsala wine
• 24 unit ladyfinger cookies (savoiardi)
• 3 tbsp unsweetened cocoa powder
• 1 oz dark chocolate, for shaving
• 1 pinch fine salt

Instructions

1. 1

   Brew 1½ cups (360 ml) of strong espresso and pour it into a shallow dish with 2 tbsp of Marsala wine; let it cool to room temperature.

2. 2

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

3. 3

   Whisk the yolks with ½ cup (100 g) granulated sugar over a pot of barely simmering water until pale, thick and ribbony, about 5 minutes, reaching 160°F (71°C) to safely cook the yolks.

4. 4

   Remove from heat and gently fold in 1 lb (450 g) cold mascarpone until smooth and glossy, with no lumps remaining.

5. 5

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

6. 6

   Quickly dip each ladyfinger into the espresso mixture for 1 second per side : they should be moist but not soggy : and arrange a single layer in a 9x13 inch (23x33 cm) dish.

7. 7

   Spread half of the mascarpone cream evenly over the ladyfingers using an offset spatula.

8. 8

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

9. 9

   Cover with plastic wrap and refrigerate for at least 6 hours, ideally overnight, to let the flavours marry and the texture set.

10. 10

    Just before serving, dust generously with unsweetened cocoa powder through a fine sieve and shave a little dark chocolate on top.