Classic Mascarpone Tiramisu with Espresso and Marsala

Ingredients

• 24 pieces ladyfinger cookies (savoiardi)
• 500 g mascarpone cheese
• 4 whole large eggs, separated
• 0,5 cup granulated sugar
• 1,5 cups strong brewed espresso, cooled
• 2 tbsp Marsala wine
• 3 tbsp unsweetened cocoa powder
• 1 pinch fine salt

Instructions

1. 1

   Brew 1.5 cups of strong espresso and let it cool to room temperature in a shallow dish, then stir in 2 tbsp of Marsala wine.

2. 2

   Separate 4 large eggs, placing yolks in a heatproof bowl and whites in a clean, dry mixing bowl.

3. 3

   Whisk the yolks with 1/2 cup (100 g) of granulated sugar over a pot of barely simmering water until pale, thick and ribbon-like, about 5 minutes : the mixture should reach 160°F (71°C).

4. 4

   Remove from heat and whisk in 500 g of mascarpone, one spoonful at a time, until perfectly smooth and glossy.

5. 5

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

6. 6

   Quickly dip each ladyfinger into the espresso mixture : one second per side, no longer, or they will collapse : and arrange a snug layer in a 9x9 inch dish.

7. 7

   Spread half of the mascarpone cream over the ladyfingers, smoothing with an offset spatula.

8. 8

   Repeat with a second layer of dipped ladyfingers and the remaining cream, levelling the top cleanly.

9. 9

   Cover and refrigerate for at least 6 hours, ideally overnight, to allow the layers to meld.

10. 10

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