Classic Tiramisu

Brew the espresso and leave it to cool, then stir in the Marsala and pour into a shallow dish.

Separate the eggs. Whisk the yolks with the sugar for 3-4 minutes until pale and thick.

Add the mascarpone to the yolks and beat gently until smooth and creamy.

In a clean bowl, whisk the egg whites to stiff peaks, then fold them into the mascarpone mixture in two additions, keeping it light.

Dip each ladyfinger briefly into the coffee (a second per side – don't let them go soggy) and arrange a single layer in the base of a serving dish.

Spread over half the mascarpone cream. Add a second layer of dipped ladyfingers, then top with the remaining cream and smooth the surface.

Cover and chill for at least 4 hours, ideally overnight. Dust generously with cocoa powder just before serving.