Tiramisu

Ingredients

• 1.25 cups espresso – brewed strong, cooled
• 0.25 cups Marsala wine – stirred into coffee
• 4 large eggs – separated
• 0.5 cups granulated sugar
• 16 ounces mascarpone cheese – cold
• 0.125 tsp fine sea salt
• 10 ounces ladyfingers (savoiardi)
• 3 tbsp unsweetened cocoa powder – sifted for dusting

Instructions

1. Make the soaking liquid: Combine the cooled espresso and Marsala in a shallow bowl and set aside.
2. Prepare the mascarpone base: Separate the eggs. In a large bowl, beat the egg yolks with the granulated sugar until very pale, thick, and ribbony, 3–5 minutes.
3. Add the mascarpone: Whisk the mascarpone into the yolk mixture just until smooth and homogeneous, 30–60 seconds. Do not overmix.
4. Whip the whites: In a clean bowl, beat the egg whites with the fine sea salt to stiff peaks, 2–4 minutes.
5. Lighten the cream: Fold the whipped whites into the mascarpone mixture in three additions, using broad, gentle strokes to keep the mixture airy.
6. Assemble: Quickly dip each ladyfinger into the coffee-Marsala mixture—about 1 second per side—so they absorb but do not become soggy. Arrange a snug layer in an 8-inch square dish. Spread half the mascarpone cream over the cookies. Repeat with a second dipped layer and the remaining cream; smooth the top.
7. Chill: Cover and refrigerate until set and sliceable, 4–6 hours (overnight preferred).
8. Finish and serve: Just before serving, sift the cocoa powder evenly over the surface. Slice or scoop and serve cold.