Classic Tiramisu

Ingredients

• 3 large eggs, separated
• 75g (1/3 cup) granulated white sugar
• 250g (1 cup) mascarpone cheese, at room temperature
• 200ml (3/4 cup) strong brewed espresso, cooled to room temperature
• 2 tablespoons Marsala wine or dark rum
• 20 to 24 Savoiardi ladyfinger biscuits
• 2 tablespoons unsweetened cocoa powder, for dusting
• 1 pinch of fine salt

Instructions

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. Separate the 3 eggs, placing the yolks in a large mixing bowl and the whites in a separate clean, grease-free bowl.
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. 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. 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. 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. 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. Spread half of the mascarpone cream evenly over the first layer of ladyfingers using a spatula.
9. Repeat the process with the remaining dipped ladyfingers to form a second layer, then spread the remaining mascarpone cream evenly over the top.
10. Smooth the top surface with a spatula, then cover the dish tightly with plastic wrap and refrigerate for a minimum of 4 hours, or ideally overnight, to allow the layers to set.
11. Just before serving, use a fine-mesh sieve to dust a generous, even layer of unsweetened cocoa powder over the entire surface of the tiramisu. Slice into portions and serve cold.