Tiramisù

Method

1. 1

   Whisk the egg yolks with the sugar until pale and thick, then beat in the mascarpone until smooth.

2. 2

   In a spotless bowl, whip the egg whites with a pinch of salt to firm peaks and fold them gently into the mascarpone in two additions.

   💡 Fold with a light hand — the whites are what keep the cream airy rather than dense.

3. 3

   Dip each ladyfinger into the cooled espresso for barely a second per side and lay a tight layer in the dish.

   💡 A fast dip only: soaked-through biscuits collapse into mush.

4. 4

   Spread over half the cream, add a second layer of dipped ladyfingers, and finish with the remaining cream.

5. 5

   Cover and refrigerate at least 4 hours, ideally overnight, for the layers to fuse.

6. 6

   Dust thickly with cocoa only just before serving.