Classic Tiramisu

Instructions

1. 1

   Brew 200ml of strong espresso and set it aside to cool completely to room temperature. Once cooled, stir in the Marsala wine or dark rum and pour the mixture into a shallow dish wide enough to dip the ladyfingers.

2. 2

   Separate the 3 eggs, placing the yolks in a large mixing bowl and the whites in a separate clean, grease-free bowl.

3. 3

   Add the sugar to the egg yolks and whisk vigorously with a hand mixer or stand mixer for 3 to 4 minutes until the mixture becomes pale, thick, and ribbony.

4. 4

   Add the room-temperature mascarpone cheese to the yolk mixture and fold gently with a spatula until fully combined and smooth. Do not overmix.

5. 5

   Add a pinch of salt to the egg whites and beat with clean beaters on medium-high speed until stiff peaks form, about 3 to 4 minutes.

6. 6

   Gently fold the whipped egg whites into the mascarpone mixture in three additions, using a large spatula and a light folding motion to preserve the airiness of the cream.

7. 7

   Working one at a time, quickly dip each ladyfinger into the espresso mixture for about 1 second per side. They should be moistened but not soggy. Arrange a single layer of dipped ladyfingers in the bottom of an 8-inch square dish or a similar-sized serving dish.

8. 8

   Spread half of the mascarpone cream evenly over the first layer of ladyfingers using a spatula.

9. 9

   Repeat the process with the remaining dipped ladyfingers to form a second layer, then spread the remaining mascarpone cream evenly over the top.