Classic Italian Tiramisu

Brew espresso or strong coffee and let it cool slightly. If using, stir in Marsala wine or coffee liqueur.

Separate the eggs. In a heatproof bowl set over a simmering pot of water (double boiler), whisk together egg yolks and sugar until pale and thickened. Be careful not to scramble the eggs. Remove from heat and let cool slightly.

In a separate bowl, beat mascarpone cheese until smooth. Gently fold the cooled egg yolk mixture into the mascarpone until well combined.

In another clean bowl, beat egg whites with a pinch of salt until stiff peaks form. Gently fold the egg whites into the mascarpone mixture, being careful not to deflate the whites.

Quickly dip each ladyfinger into the cooled coffee mixture and arrange them in a single layer in the bottom of a baking dish (approximately 9x13 inches).

Spread half of the mascarpone cream over the ladyfingers.

Repeat with another layer of coffee-soaked ladyfingers and the remaining mascarpone cream.

Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.

Before serving, dust generously with unsweetened cocoa powder.