Classic italian tiramisu

• 500g mascarpone cheese, at room temperature
• 4 large eggs, separated (ensure they are fresh and pasteurized for safety)
• 100g granulated sugar
• 300ml strong espresso or dark roasted coffee, cooled
• 200g ladyfingers (savoiardi biscuits)
• 30 ml unsweetened cocoa powder
• 30 ml coffee liqueur or dark rum (optional)
• Pinch of salt

1. In a large bowl, whisk the egg yolks with the sugar until the mixture is pale and creamy.
2. Gently fold the mascarpone into the yolk mixture until smooth and well combined.
3. In a separate clean bowl, whisk the egg whites with a pinch of salt until stiff peaks form.
4. Carefully fold the whipped egg whites into the mascarpone mixture in three batches, being careful not to deflate the air.
5. Combine the cooled espresso and optional liqueur in a shallow dish.
6. Quickly dip each ladyfinger into the coffee for about 1-2 seconds per side; they should be moist but not soggy.
7. Arrange a layer of soaked ladyfingers in the bottom of an 8x8 inch dish.
8. Spread half of the mascarpone cream over the biscuits.
9. Repeat with a second layer of soaked ladyfingers and top with the remaining cream.
10. Cover and refrigerate for at least 6 hours, preferably overnight, to allow the flavors to meld and the structure to set.
11. Just before serving, dust the top generously with cocoa powder.

Serve chilled on a small dessert plate with a dusting of extra cocoa. It pairs beautifully with a glass of Vin Santo or a simple espresso.