Tiramisu

Prepare a strong coffee (about 100 ml) and let it cool to room temperature; this will be used to soak the biscuits.

In the bowl of a stand mixer, combine the whole eggs, egg yolks, and caster sugar.

Whisk on high speed for 5–7 minutes until the mixture becomes thick, pale, and forms a ribbon‑like sabayon.

Add the mascarpone cheese to the sabayon and gently fold with a spatula until the cream is smooth and just combined, taking care not to over‑mix.

In a shallow dish, pour the cooled strong coffee. Quickly dip each pavesini biscuit—about 1–2 seconds—so it absorbs moisture without becoming soggy.

Select a serving dish (a rectangular pan or individual glasses). Spread a thin, even layer of the mascarpone cream on the bottom.

Arrange a single layer of the coffee‑soaked biscuits over the cream, pressing gently to cover the surface.

Spread a second layer of mascarpone cream over the biscuits, smoothing it with the back of a spoon or offset spatula.

Repeat the biscuit and cream layers once more, finishing with a final layer of mascarpone cream on top.

Sift the cocoa powder evenly over the top layer of cream, creating a smooth dusting.

Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the texture to set.

Before serving, optionally garnish with a few extra cocoa shavings or a dusting of grated chocolate for added visual appeal.