A Veneto dessert built from coffee-soaked savoiardi biscuits layered with a mascarpone and egg cream, dusted with cocoa and chilled until set.
Whisk yolks and sugar
Whisk the egg yolks with the sugar in a heatproof bowl over gently simmering water until pale, thick and doubled in volume.
Cool the yolk mixture
Remove the bowl from the heat and let the whisked yolks cool to room temperature.
10 minFold in the mascarpone
Fold the mascarpone into the cooled yolk mixture until smooth and no lumps remain.
Mix the coffee dip
Combine the cooled espresso with the Marsala wine in a shallow dish.
Dip and layer the biscuits
Dip each savoiardi briefly in the coffee mixture and arrange a layer in a dish, then spread over half the mascarpone cream.
Repeat the layers
Repeat with a second layer of dipped biscuits and the remaining mascarpone cream, smoothing the top.
Chill to set
Cover and chill the tiramisù in the refrigerator until fully set and the flavors have melded.
Dust and serve
Just before serving, dust the top generously with unsweetened cocoa powder.
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