Tiramisu Classico

The iconic Italian dessert: espresso-soaked savoiardi layered with mascarpone cream and cocoa. Ingredients 300 g savoiardi (ladyfingers) 4 large egg yolks 100 g sugar 500 g mascarpone 300 ml strong espresso, cooled Unsweetened cocoa powder for dusting Optional: 1-2 tbsp Marsala wine Method Whisk yolks and sugar until pale and thick. Fold in mascarpone until smooth and creamy. Dip savoiardi quickly in cooled espresso (and Marsala, if using). Arrange a first biscuit layer in a dish, spread half the cream, then repeat. Cover and chill at least 6 hours, preferably overnight. Dust generously with cocoa powder just before serving. Notes Traditional Italian preparation; adjust seasoning to taste and use the best quality ingredients available.