Classic Italian Tiramisu

Ingredients

• 500g mascarpone
• 4 eggs, separated
• 120g caster sugar
• 300ml strong espresso, cooled
• 30ml marsala or coffee liqueur (optional)
• 300g ladyfinger biscuits (savoiardi)
• Unsweetened cocoa powder for dusting

Method

1. Beat egg yolks with sugar until pale and thick. Fold in mascarpone until smooth.
2. Whisk egg whites to stiff peaks. Fold into mascarpone mixture in two additions.
3. Mix espresso with liqueur. Briefly dip each ladyfinger in espresso (do not soak).
4. Layer ladyfingers in a dish. Spread half the cream. Repeat layers.
5. Dust generously with cocoa. Refrigerate at least 4 hours, overnight is better.