Tiramisu Classico

Make 300ml of strong espresso using a moka pot or espresso machine. Pour into a shallow dish and let it cool to room temperature. Add 2 tablespoons of Marsala wine or dark rum if you like — traditional but optional.

Separate 4 large eggs, placing yolks in one bowl and whites in another. Both bowls must be perfectly clean and dry. Even a trace of yolk in the whites will prevent them from whipping properly.

Add 100g of caster sugar to the egg yolks. Whisk vigorously with an electric mixer for 4-5 minutes until the mixture is pale, thick, and falls in ribbons from the whisk. This is the foundation of the cream.

Add 500g of mascarpone cheese to the yolk mixture. Fold gently with a large spatula until just combined. Do not overmix — mascarpone can split if handled roughly. The cream should be smooth and thick.

Using clean beaters, whip the egg whites with a pinch of salt until they hold stiff, glossy peaks. This takes about 3-4 minutes. The whites add lightness to the cream — skip this step and the tiramisu will be dense.

Add one-third of the whipped whites to the mascarpone mixture and stir to loosen it. Then gently fold in the remaining whites in two additions, using a large spatula with slow, sweeping motions. Keep as much air as possible.

Working quickly, dip each savoiardi biscuit into the cooled espresso for exactly 2 seconds per side. Too long and they disintegrate; too short and the centre stays dry. The biscuit should be moist but still hold its shape.

Arrange the dipped savoiardi in a single layer in a 20x25cm dish. Spread half of the mascarpone cream evenly over the top using an offset spatula or the back of a spoon.

Dip more savoiardi and arrange a second layer on top of the cream. Spread the remaining mascarpone cream over the top, smoothing it into an even surface.

Cover tightly with cling film and refrigerate for at least 6 hours, ideally overnight. The savoiardi absorb moisture from the cream and coffee, creating that signature soft, yielding texture throughout.

Just before serving, dust the top generously with unsweetened cocoa powder through a fine sieve. Cut into portions with a sharp knife dipped in hot water. The layers should be distinct — dark coffee-soaked biscuit, pale cream, dark cocoa. No garnish needed.