This classic Italian dessert combines layers of coffee-soaked ladyfingers with a rich, velvety mascarpone cream: a recipe for traditional tiramisu. Each bite will have rich yet airy yellowish cream, a touch of alcohol, and dreamily soft (but not mushy) coffee-flavored ladyfingers. It should also have a subtle sweetness with just the right bitterness from the coffee and cocoa powder.

• 2 cups strong black coffee: use 4 coffee capsules to make, we recommend the Lavazza Deciso, full-bodied and strong.
• 1/2 cup marsala (or another liquor of your choice)
• 3 eggs, separated
• 1/3 cup caster sugar
• 250g mascarpone
• 300ml thickened cream, lightly whipped
• 1 large packet of sponge fingers
• cocoa, for dusting

1. Pour coffee and marsala into a shallow dish. Set aside. (Hint: Marsala can be replaced with orange juice if preferred.)
2. Beat egg yolks and sugar in a large bowl with electric beaters until pale and thick. Add the mascarpone and whipped cream, mixing gently until just combined.
3. Beat egg whites in a medium bowl with electric beaters until soft peaks form. Using a large metal spoon, gently fold eggwhites into the mascarpone mixture.
4. Dip enough biscuits into the coffee mixture to cover the base of a 19cm square ceramic dish. Cover the biscuits with one-third of the mascarpone mixture. Repeat layers 2 times, ending with the cream. Cover with plastic wrap and refrigerate for at least 2 hours. Dust generously with cocoa and serve.

TIP: Only dust with cocoa powder right before serving the dessert!