Tiramisu

Instructions

1. 1 Brew the espresso and allow it to cool completely. Stir in the Marsala wine or coffee liqueur and pour into a shallow dish wide enough to dip the biscuits.
2. 2 Whisk the egg yolks and sugar together using an electric mixer for 5-7 minutes until thick, pale, and the mixture forms ribbons when the whisk is lifted.
3. 3 Add the mascarpone to the egg mixture and fold gently with a spatula until completely smooth, taking care not to deflate the mixture.
4. 4 In a separate chilled bowl, whip the heavy cream to soft peaks. Gently fold the whipped cream into the mascarpone mixture in two additions for maximum lightness.
5. 5 Quickly dip each Savoiardi biscuit into the espresso mixture for no more than 2 seconds per side. They should be moist but not soggy. Arrange in a single layer in a 9x13 inch dish.
6. 6 Spread half the mascarpone cream over the soaked biscuits in an even layer. Create a second layer of dipped biscuits, then top with the remaining cream, smoothing with an offset spatula.
7. 7 Cover with plastic wrap and refrigerate for at least 4 hours, or ideally overnight, to allow the flavors to meld and the texture to set.
8. 8 Just before serving, dust generously with cocoa powder through a fine-mesh sieve. Add dark chocolate shavings if desired. Serve cold.