Tiramisu

Method

1. Brew the espresso, stir in 1 tbsp sugar to dissolve, cool to room temperature in a wide shallow dish.
2. Separate the eggs carefully (no yolk in the whites). Keep both at room temperature.
3. In a large bowl set over a pot of barely simmering water (a double boiler), whisk the egg yolks with 100g sugar until the mixture thickens, pales and reaches 70 degrees Celsius (about 4 minutes); this gently pasteurises the yolks for safety. Remove from heat.
4. Continue whisking off the heat for 60 seconds until cooled slightly, then beat in the mascarpone, vanilla, optional Marsala and a pinch of salt with a wooden spoon (do not over-whip the mascarpone; it splits if treated roughly). The mixture should be thick, smooth and pale yellow.
5. In a separate clean dry bowl, whisk the egg whites with 50g sugar to stiff glossy peaks.
6. Fold the whipped whites gently into the mascarpone mixture in three additions; this is the structural step for the fluffy texture. The final cream should be light and mousse-like.
7. Assemble: dip each savoiardo briefly (1 second per side; do not soak or they collapse) into the cooled espresso, then lay in a single layer in a 25 by 20cm glass dish or ceramic baker; fit them snugly.
8. Spoon half the mascarpone cream over the soaked savoiardi in an even layer; smooth with the back of a spoon.
9. Repeat: a second layer of dipped savoiardi, then the remaining mascarpone cream.
10. Cover loosely with cling film and refrigerate at least 4 hours (overnight is better; the flavours meld and the texture sets).
11. Just before serving, dust the entire top with cocoa powder pressed through a fine sieve to a thick even layer.
12. Optional: shave dark chocolate over the cocoa.
13. Serve cold, scooped or sliced; a glass of Venetian-style coffee or a dessert wine alongside.