The Ultimate Tiramisu

Separate the egg yolks from the whites, placing each in a clean bowl.

Add 80 g of caster sugar to the egg whites and whisk with an electric mixer on high speed until stiff peaks form and the mixture is glossy.

In the bowl with the yolks, add the remaining 80 g of caster sugar and whisk until the mixture becomes pale, thick, and fluffy, about 3–4 minutes.

Stir the mascarpone, vanilla paste, and a pinch of salt into the yolk mixture, whisking until completely smooth and no lumps remain.

Gently fold one‑third of the whipped egg whites into the mascarpone mixture to lighten it, then fold in the remaining egg whites in two additions, being careful not to deflate the batter.

Prepare a shallow dish of very strong, cooled coffee. Quickly dip each ladyfinger—no more than one second—so they absorb flavor without becoming soggy.

Arrange half of the soaked ladyfingers in an even layer at the bottom of a 9‑inch (23 cm) square or rectangular dish.

Spread half of the mascarpone‑egg‑white cream over the ladyfinger layer, smoothing with a spatula.

Repeat the process with the remaining soaked ladyfingers, then top with the remaining cream, smoothing the surface.

Cover the dish tightly with plastic wrap and refrigerate overnight (at least 8 hours) to allow the flavors to meld and the texture to set.

Before serving, sift a generous layer of cocoa powder over the top of the tiramisu for a classic finish.

Slice into portions and serve chilled.