Tiramisu by Criscodisco

Brew the espresso and let cool to room temperature, then set aside.

Separate the eggs, placing whites in one bowl and yolks in another.

Whisk the egg yolks with the sugar until pale and thick, about 2-3 minutes.

Add the mascarpone cheese and Marsala to the yolk mixture, folding gently with a rubber spatula until smooth and combined.

Whisk the egg whites in a separate bowl until stiff peaks form, then gently fold into the mascarpone mixture in two additions to avoid deflating.

Quickly dip each ladyfinger into the cooled espresso for about 1-2 seconds per side, ensuring they remain firm but absorb the coffee flavor.

Arrange a single layer of dipped ladyfingers in the bottom of a 9x13-inch dish or similar serving vessel.

Spread half of the mascarpone cream evenly over the ladyfinger layer.

Add a second layer of dipped ladyfingers, then top with the remaining mascarpone cream.

Cover and refrigerate for at least 4 hours, or preferably overnight, to allow flavors to meld.

Just before serving, dust generously with unsweetened cocoa powder using a fine sieve or sifter.