Tiramisu

Steps

1. Pour the cooled coffee into a shallow dish and set it aside.
2. Set a heatproof bowl over a saucepan with 1 inch of barely simmering water, so the bowl does not touch the water. Put the egg yolks, sugar, Marsala and salt in the bowl and whisk constantly for 5 to 8 minutes, until thick and pale and an instant-read thermometer reads 160°F.
3. Take the bowl off the heat and let the mixture cool to room temperature, about 15 minutes, whisking now and then.
4. In a large bowl, stir the mascarpone and vanilla with a spatula until smooth. Do not beat it, or it can turn grainy. Fold in the cooled yolk mixture.
5. Whip the cream to firm peaks. Fold it into the mascarpone in two additions, until no streaks remain.
6. Working one at a time, dip a ladyfinger into the coffee for about 1 second per side and lay it in a 9 x 13-inch dish. Cover the bottom in a single tight layer, breaking pieces to fill any gaps. They soak up more coffee as the dessert sits, so keep the dip quick.
7. Spread half of the cream over the ladyfingers and sift 1 tablespoon of the cocoa over it. Dip the remaining ladyfingers the same way and lay them on top. Spread with the rest of the cream and smooth the top.
8. Cover and refrigerate for at least 8 hours, or overnight.
9. Just before serving, sift the remaining 1 tablespoon of cocoa over the top. Cut into squares and serve cold.

Good to know

• Coffee-only, with no alcohol: leave out the Marsala and cook the yolks with 1/4 cup of the cooled coffee instead. Add 1/2 teaspoon more vanilla to the mascarpone. Use decaf if children will be eating it.
• Make ahead: tiramisu is even better on the second day and keeps, covered, in the refrigerator for up to 3 days. It also freezes for up to 1 month. Thaw it overnight in the refrigerator and add the last of the cocoa just before serving.
• Serve it cold, and put it back in the refrigerator within 2 hours.