Classic Tiramisu

Ingredients

• 4 large eggs, separated (use pasteurized eggs if you prefer)
• 1/2 cup sugar, divided
• 16 oz mascarpone, at room temperature
• 1 1/2 cups strong brewed espresso or coffee, cooled
• 2 tbsp coffee liqueur, dark rum or Marsala (optional)
• about 24 crisp ladyfingers (savoiardi)
• 2 tbsp unsweetened cocoa powder
• pinch of salt

Steps

1. Beat the yolks with 1/4 cup sugar until thick and pale, about 3 minutes. Beat in the mascarpone until smooth.
2. In a clean bowl, whip the whites with the salt to soft peaks, then gradually add the remaining sugar and beat to firm, glossy peaks. Fold into the mascarpone in two additions.
3. Stir the espresso and liqueur together in a shallow dish.
4. Dip each ladyfinger quickly, about 1 second per side, and lay them in one layer in a 9-inch square dish.
5. Spread half the cream over them. Repeat with another layer of dipped ladyfingers and the rest of the cream.
6. Cover and refrigerate at least 6 hours or overnight. Sift the cocoa over the top just before serving.

TipDip fast. Soaked ladyfingers turn mushy; they soften to the right texture as the tiramisu sets.