Tiramisu Classic Mascarpone

Brew 2 cups of strong espresso coffee and let it cool completely. Once cool, stir in the Marsala wine or dark rum, if using. Set aside in a shallow dish for dipping the ladyfingers.

In a heatproof bowl set over a saucepan of simmering water (bain-marie), whisk together the egg yolks and 3/4 cup of granulated sugar. Whisk continuously for about 8-10 minutes, until the mixture is pale, thick, and has doubled in volume. This is your zabaglione. Remove from heat and let it cool slightly.

In a separate large bowl, using an electric mixer, whisk the cold heavy cream with the remaining 2 tablespoons of sugar until stiff peaks form. In another bowl, gently whisk the chilled mascarpone cheese until smooth. Fold the cooled zabaglione into the mascarpone until well combined, then carefully fold in the whipped cream until the mixture is light and airy.

Quickly dip each ladyfinger into the cooled coffee mixture, one by one, ensuring they are soaked but not soggy. Arrange a single layer of soaked ladyfingers at the bottom of a 9x13 inch (23x33 cm) serving dish or individual glasses. You may need to break some ladyfingers to fit.

Spread half of the mascarpone cream mixture evenly over the layer of ladyfingers. Repeat with another layer of coffee-soaked ladyfingers, followed by the remaining mascarpone cream. Smooth the top with a spatula.

Cover the tiramisu with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight, to allow the flavors to meld and the dessert to set. Just before serving, generously dust the top with unsweetened cocoa powder using a fine-mesh sieve.