How to make
Make a strong espresso. Add the sugar and marsala, stir and set aside. If you can't find Marsala cooking dessert wine, you can use another sweet wine or liqueur, but the original tiramisu recipe uses Marsala.
Prepare the cream. Beat the egg yolks along with the sugar until the mixture turns white, and it is best to do this with a mixer. Pour the beaten egg yolks with the sugar into a bowl, add 1/2 cup marsala and put the bowl in a pot of water and stir in a water bath. Stir in a water bath for about 10 minutes until the mixture thickens.
Place the bowl with the mixture in another bowl of cold water, and stir until the mixture cools completely. It is very important that the mixture with the yolks is completely cooled, otherwise, adding the cream and mascarpone cheese will loosen and the mixture will become too thin.
Add the slightly beaten mascarpone and the whipping cream to the cooled mixture, stirring constantly, until a thick, smooth cream is obtained.
Choose a rectangular or square tray. You dip each of the ladyfinger in the coffee mixture for a few seconds (no longer, because they will get too moist and fall apart) and arrange them on the bottom of the baking pan.
When the bottom of the baking pan is covered with ladyfingers, spread 1/2 of the cream. Place a second row of soaked ladyfingers on top of the cream, and the rest of the cream on top of them, then leave the pastry in the fridge for 4-5 hours.
Before serving, sprinkle the Tiramisu generously with cocoa.
