The $tandard $icilian 'Tiramisu' (Classic Sicilian Tiramisu)

Instructions

1. 1

   Prepare the espresso coffee and let it cool to room temperature. Stir in the Marsala wine and set aside.

2. 2

   Separate the egg yolks from the egg whites. Place the yolks in a large mixing bowl and the whites in another clean bowl.

3. 3

   Add the granulated sugar to the egg yolks and whisk until the mixture becomes pale and creamy.

4. 4

   Add the mascarpone cheese to the yolk-sugar mixture and gently fold until smooth and well combined.

5. 5

   Whisk the egg whites until stiff peaks form. Gently fold the whipped egg whites into the mascarpone mixture, being careful not to deflate the mixture.

6. 6

   Quickly dip each Savoiardi (ladyfinger) into the coffee-Marsala mixture, making sure not to soak them too long.

7. 7

   Arrange a layer of soaked Savoiardi in the bottom of a rectangular dish.

8. 8

   Spread half of the mascarpone mixture evenly over the Savoiardi layer.

9. 9

   Add another layer of dipped Savoiardi on top of the mascarpone mixture.

10. 10

    Spread the remaining mascarpone mixture over the second layer of Savoiardi.

11. 11

    Cover and refrigerate the tiramisu for at least 4 hours, or overnight for best results.

12. 12

    Before serving, dust the top generously with unsweetened cocoa powder.

13. 13

    Slice and serve chilled.