Layered Tiramisu with Espresso and Mascarpone

What you need

• 300 ml (1 1/4 cups) strong espresso, or very strong coffee
• 2 tbsp Marsala, or dark rum, optional
• 4 large eggs, separated
• 100 g (1/2 cup) granulated sugar
• 1 pinch salt
• 500 g (18 oz) mascarpone, at room temperature
• 250 g (9 oz) savoiardi ladyfingers, about 30
• 2 tbsp unsweetened cocoa powder

Method

Restated from the original video

1. 1

   Brew the espresso, stir in the Marsala and let it cool completely.

2. 2

   Separate the eggs, putting the yolks in a heatproof bowl and the whites in a clean, grease-free bowl.

3. 3

   Whisk the sugar and salt into the yolks, then set the bowl over a pan of barely simmering water without letting it touch the water.

4. 4

   Whisk without stopping until the yolk mixture is thick and pale and leaves a ribbon on the surface, 8-10 min. It should reach about 70 °C (160 °F).

5. 5

   Take the bowl off the heat and whisk now and then until it cools to room temperature, about 15 min.

6. 6

   Beat the mascarpone into the cooled yolks until smooth. Stop as soon as it is even, or it can turn grainy.

7. 7

   Whip the egg whites to stiff peaks.

8. 8

   Fold the whites into the mascarpone mixture in two additions, keeping as much air as possible.

9. 9

   The whites stay raw, so use pasteurized eggs if serving anyone young, elderly, pregnant or immunocompromised.

10. 10

    Dip each ladyfinger into the espresso for about 1 second per side and lay them snugly in a 20 x 30 cm (8 x 12 in) dish.

11. 11

    Spread half the cream over the ladyfingers.

12. 12

    Add a second layer of dipped ladyfingers and cover with the rest of the cream, smoothing the top.

13. 13

    Cover and refrigerate for at least 6 hours, ideally overnight, so it sets and slices cleanly.

14. 14

    Just before serving, sift the cocoa powder evenly over the top.

Imported from cookingwithmammac.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.