Classic Tiramisu

Prepare the coffee: Make a very strong espresso and let it cool completely. If desired, add coffee liqueur or Marsala and set aside.

Prepare the mascarpone cream: In a bowl, beat the egg yolks with half the sugar until you get a light and fluffy cream. Add the mascarpone and mix gently until well incorporated.

Beat the egg whites: In another clean, dry bowl, beat the egg whites with a pinch of salt until soft peaks form. Add the rest of the sugar gradually and continue beating until you get firm and shiny egg whites.

Incorporate the egg whites into the cream: With gentle, folding movements, add the whipped egg whites to the mascarpone cream in three stages, always being careful not to lose the air.

Assemble the tiramisu: In a rectangular baking dish (approximately 20x30cm), spread a thin layer of the cream on the bottom. Quickly dip each ladyfinger in cold coffee (only 2 seconds per side to avoid soaking) and arrange in a layer over the cream.

Layers: Cover the cookies with half of the remaining cream, smoothing well. Repeat the process with one more layer of cookies soaked in coffee and finish with the rest of the cream.

Refrigerate: Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.

Finish: Before serving, sprinkle generously with cocoa powder using a sieve. If desired, add semi-sweet chocolate shavings on top.