master

Tiramisu

boiling hot water

instant espresso powder

sugar

Tia Maria coffee liqueur

large egg yolks

dry Marsala

mascarpone

heavy cream

savoiardi (crisp Italian ladyfingers)

unsweetened cocoa powder for dusting

Combine boiling water, espresso powder, 1T sugar, and Tia Maria in a pie plate. Mix to dissolve sugar, then cool.

Combine egg yolks, Marsala, and remaining 1/2 cup sugar over a simmering double boiler. Beat with a handheld mixer until the mixture has tripled in volume, 5-8 minutes. Remove from heat. Beat in mascarpone until just combined.

Beat cream in a large bowl to stiff peaks.

Fold mascarpone mixture into whipped cream gently but thoroughly.

Dipping both sides of each ladyfinger into the coffee mixture, line the bottom of a 13x9x3 baking pan with 18 ladyfingers in 3 rows, trimming the edges to fit if needed. Spread half of the mascarpone filling on top. Add another layer of coffee-dipped ladyfingers and add smooth over the rest of the mascarpone mixture.

Dust with cocoa, cover with clingfilm, and chill for at least 6 hours.