Tiramisu

Step 1.Whisk the egg yolks with the sugar in a heatproof bowl over a pan of simmering water (bain-marie) until pale, thick and the sugar dissolves, about 5 to 8 minutes. Do not let it scramble.

Step 2.Remove from the heat and let the zabaglione cool slightly, then beat in the cold mascarpone until smooth and fully combined.

Step 3.In a separate bowl, whip the cold heavy cream to soft-to-medium peaks.

Step 4.Gently fold the whipped cream into the mascarpone mixture in two additions, keeping it light and airy.

Step 5.Stir the cooled espresso with the optional Marsala in a shallow dish.

Step 6.Quickly dip each ladyfinger into the coffee for about 1 second per side so they soak but do not fall apart, then arrange a tight single layer in the bottom of a dish.

Step 7.Spread half the mascarpone cream evenly over the ladyfingers.

Step 8.Add a second layer of coffee-dipped ladyfingers, then top with the remaining cream, smoothing the surface.

Step 9.Cover and refrigerate at least 4 hours, ideally overnight, so it sets and the flavors meld.

Step 10.Just before serving, dust the top generously with cocoa powder through a fine sieve.