Tiramisu

Ingredients

• 300 g savoiardi ladyfingers
• 500 g mascarpone
• 4 pieces eggs, separated
• 100 g caster sugar
• 400 ml strong espresso, cooled
• 3 tbsp Marsala or dark rum
• 3 tbsp cocoa powder

Steps

1. 1
   Beat the yolks with the sugar until pale and thick, about 5 minutes.
2. 2
   Fold in the mascarpone a third at a time until completely smooth. Overbeating mascarpone splits it into grains.
3. 3
   Whip the whites to firm peaks in a clean bowl, then fold them into the mascarpone in three additions.
4. 4
   Mix the cooled espresso with the Marsala in a shallow dish.
5. 5
   Dip each ladyfinger for barely a second per side — they keep absorbing after you lift them out, and a soaked biscuit collapses.
6. 6
   Line a dish with a layer of biscuits, spread over half the cream, then repeat.
7. 7
   Cover and refrigerate at least 6 hours, ideally overnight. Dust heavily with cocoa only just before serving.