– 6 egg yolks – 3/4 cup granulated sugar – 1 lb (16 oz) mascarpone cheese – 1 1/2 cups strong espresso, cooled – 1–2 tbsp Marsala wine or coffee liqueur – 1 pack (7 oz) Italian ladyfingers (savoiardi) – Unsweetened cocoa powder (for dusting)
In a bowl, whisk egg yolks and sugar until pale and thick. This forms the sweet, creamy foundation of the tiramisu's mascarpone layer.
Add the mascarpone cheese into the egg mixture and gently fold until the texture is smooth, rich, and lump-free. Do not overmix.
Brew strong espresso and mix it with a little Marsala or coffee liqueur. Allow it to cool before dipping the ladyfingers to avoid sogginess.
Dip ladyfingers briefly in espresso, then layer them in a dish. Spread half the mascarpone cream over the top. Repeat with a second layer.
Cover the tiramisu and refrigerate for at least 6 hours, or overnight, to allow the flavors to meld and the dessert to set properly.
Just before serving, dust the top with unsweetened cocoa powder. Slice, serve chilled, and enjoy the true taste of Italy in every bite.