Tiramisu

Separate the eggs: keep the 2 whole eggs and separate the yolks from the whites, measuring 4 egg yolks.

In a stand mixer bowl, combine the caster sugar, whole eggs, and egg yolks. Whisk on high speed until the mixture thickens into a pale, glossy sabayon (about 5‑7 minutes).

Add the mascarpone cheese to the sabayon and fold gently with a spatula until just combined and smooth; avoid over‑mixing to keep the cream airy.

Prepare the coffee soaking liquid by mixing the 300 ml moka coffee with the 100 ml strong coffee in a shallow dish; let it cool to room temperature.

Quickly dip each pavesini biscuit into the coffee mixture—just 1‑2 seconds per side—so they become moist but do not fall apart.

In a serving dish (approximately 20 cm square), 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, generous layer of mascarpone cream over the biscuits, smoothing with an offset spatula.

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

Sift the 50 g cocoa powder evenly over the top layer, then add the extra pinch of finely dusted cocoa for extra flavor.

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

Before serving, optionally garnish with a few extra cocoa dustings or shaved chocolate for presentation.