2 Hours 40 Minutes
For the cream
2 egg yolks
50g of caster sugar
125g of double cream
250g of mascarpone
3 egg whites
For the syrup
250ml of water
150g of caster sugar
6 shots of espresso
100ml of marsala wine
12 savoiardi sponge fingers
100g of cantucci biscuits, crushed
In a bowl, whisk the egg yolks with half of the sugar until the mix turns pale and has a light texture.
In a separate bowl, whisk together the double cream and mascarpone to stiff peaks. Combine this thoroughly with the egg yolk mixture.
Whisk the egg whites with the rest of the sugar until they form soft peaks when the whisk is removed. Gradually fold the egg whites into the mascarpone mixture, gently mixing with a whisk or a soft spatula.
To make the syrup, place the water, sugar, and espresso in a saucepan and bring it to the boil. Remove from the heat and let it cool slightly before adding the marsala wine.
Quickly dip half the savoiardi sponge fingers into the warm coffee mixture, then place in a layer in a deep, wide serving dish. On top of this, layer half of the crushed cantucci, and cover with half of the mascarpone cream. Repeat the procedure to create a second layer.
Place the tiramisu in the fridge to set for at least a couple of hours, or preferable overnight.
Sprinkle with cocoa powder before serving.