Klassisk Tiramisu

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1. 1
   Stir 3 Tbsp. instant espresso powder and 1 Tbsp. sugar into 2 cups boiling water to dissolve. Add 3 Tbsp. coffee liqueur (such as Tia Maria) and stir to combine. Let cool.
2. 2
   Beat 4 large egg yolks, ⅓ cup dry Marsala, and remaining ½ cup sugar in a metal bowl set over a saucepan of barely simmering water using a whisk or handheld electric mixer until pale yellow and tripled in volume, 5–8 minutes. Remove bowl from heat. Beat 1 lb. (2½ cups) mascarpone into egg yolk mixture until just combined.
3. 3
   Beat 1 cup cold heavy cream in a large bowl until it holds stiff peaks.
4. 4
   Fold mascarpone mixture into whipped cream gently but thoroughly.
5. 5
   Dipping both sides of each of 36 savoiardi (crisp Italian ladyfingers; from two 7-oz. packages) in coffee mixture, line bottom of a 13x9x3” baking dish with 18 savoiardi in 3 rows, trimming edges to fit if necessary. Spread half of mascarpone filling on top. Dip remaining 18 ladyfingers in coffee mixture and arrange on top of filling in pan.
6. 6
   Spread remaining mascarpone filling on top and dust with cocoa. Chill, covered, at least 6 hours.
7. 7
   Let tiramisu stand at room temperature 30 minutes before serving, then dust with more cocoa. Do ahead: Tiramisu can be assembled up to 2 days ahead; keep refrigerated. Editor’s note: This tiramisu recipe was first printed in the January 2009 issue of ‘Gourmet.’ Head this way for more of our best coffee-flavored desserts →