Tiramisu

Dipping the ladyfingers quickly — a second or two per side — keeps them from turning mushy, since they're meant to stay lightly moist, not fully soaked.

Instructions

1. 1

   Set up a double boiler: place the egg yolks and 1/2 cup sugar in a heatproof bowl set over a pot of barely simmering water (bowl should not touch the water).

2. 2

   Whisk constantly for 5–7 minutes, until the mixture becomes pale, thick, and doubled in volume, and a thermometer reads 160°F (this cooks the raw egg yolks safely). Whisk in the Marsala wine if using during the last minute.

3. 3

   Remove from heat and let cool to room temperature, whisking occasionally to release heat faster.

4. 4

   In a separate bowl, beat the mascarpone with the remaining 1/4 cup sugar until smooth. Gently fold the cooled egg yolk mixture into the mascarpone until fully combined.

5. 5

   In another bowl, whip the cold heavy cream to stiff peaks.

6. 6

   Fold the whipped cream into the mascarpone mixture in two additions, folding gently with a spatula to keep as much air in the mixture as possible.

7. 7

   In a shallow dish, combine the cooled espresso and coffee liqueur if using.

8. 8

   Quickly dip each ladyfinger into the coffee mixture for only 1–2 seconds per side — just enough to absorb some liquid without fully saturating and turning to mush — and arrange in a single layer in the bottom of a 9x9-inch dish.

9. 9

   Spread half the mascarpone mixture evenly over the layer of ladyfingers.

10. 10

    Repeat with a second layer of quickly dipped ladyfingers, then top with the remaining mascarpone mixture, smoothing the top evenly.

11. 11

    Cover and refrigerate for at least 6 hours, or ideally overnight, to let the layers set and the flavors meld.

12. 12

    Just before serving, dust generously with cocoa powder and garnish with chocolate shavings if desired.