To begin, separate the egg yolks from the egg whites and set the whites aside. In a large mixing bowl, whisk the egg yolks and granulated sugar together until the mixture becomes pale and thick, about 2-3 minutes. This process creates a smooth, rich base for the mascarpone cream.

Add the mascarpone cheese to the egg yolk mixture. Gently fold it in until smooth, being careful not to overmix. The mascarpone should be creamy, with no lumps, and blend seamlessly into the egg yolks. This will create the rich, velvety texture that makes tiramisu so indulgent.

In a separate bowl, whisk the egg whites until they form stiff peaks. This will give the tiramisu its airy, light texture. Gently fold the whipped egg whites into the mascarpone mixture, taking care not to deflate the air you’ve incorporated. Fold until just combined, ensuring the mixture remains light and fluffy.

Prepare the coffee soaking liquid by combining the cooled espresso with 2 tablespoons of Marsala wine (if using) in a shallow dish. The wine adds a subtle depth of flavour, but can be omitted if preferred. Dip each ladyfinger briefly into the coffee mixture, being careful not to let them soak for too long—they should be moist but not soggy, to maintain some texture.

Begin assembling the tiramisu in a small square or rectangular dish. Lay a layer of coffee-soaked ladyfingers at the bottom of the dish, arranging them tightly to cover the base. If necessary, break the ladyfingers to fit the shape of your dish, ensuring an even layer.

Spread half of the mascarpone mixture over the ladyfingers, smoothing it with a spatula. The cream should cover the ladyfingers evenly, creating a thick, luscious layer. Repeat the process by dipping more ladyfingers in the coffee and creating a second layer over the mascarpone.

Top the second layer of ladyfingers with the remaining mascarpone mixture, spreading it smoothly and evenly across the surface. Once assembled, cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight if possible. The longer it chills, the better the flavours meld together.

Before serving, dust the top of the tiramisu generously with unsweetened cocoa powder using a fine sieve. For an added touch, you can also garnish with dark chocolate shavings. Slice into portions and serve chilled. For a little extra indulgence, serve with a side of espresso or a glass of dessert wine.