Tiramisu

How to make it

1. 1Whisk the egg yolks with the sugar in a large bowl for 4–5 minutes — by hand or with an electric beater — until pale, foamy and dramatically tripled in volume; the sugar should be completely dissolved when you rub a little between your fingers, undermixing here gives you a grainy tiramisu later.
2. 2Add the mascarpone in three batches, whisking gently after each, until the cream is smooth and glossy, then in a separate clean bowl whisk the egg whites with a pinch of salt to firm glossy peaks that hold their shape when the whisk is lifted, and fold the whites into the mascarpone in three additions with a large spatula, folding from the centre outwards to keep the air in — the finished cream should be light, almost pourable but holding soft peaks.
3. 3Mix the cold espresso and Marsala in a shallow dish, then dip the savoiardi one at a time — just briefly, 2 seconds per side at most — they are sponges, and oversoaked ladyfingers turn to mush and weep through the cream, and lay them in a tight single layer in the bottom of a 22×30 cm dish.
4. 4Spread half the mascarpone cream over the ladyfingers in an even layer, then repeat — another tight layer of dipped savoiardi, then the rest of the cream on top, smoothed level with the spatula.
5. 5Cover with clingfilm and refrigerate at least 6 hours, ideally overnight — tiramisu eaten the same day tastes like its parts, tiramisu rested overnight tastes like one dessert — just before serving dust the top generously with cocoa pushed through a fine sieve, shave over a little dark chocolate if you like, and cut with a hot knife wiped between slices.