Traditional Italian Tiramisu

Prepare 300ml of strong espresso using a moka pot or espresso machine. The coffee should be of excellent quality, preferably a 100% arabica blend. Pour it into a shallow dish, add a tablespoon of sugar and, if desired, 2 tablespoons of liqueur. Allow it to cool completely - this is crucial to avoid melting the cream.

Carefully separate the yolks from the whites using two different bowls. Combine the yolks with 50g of sugar and whisk with an electric mixer for at least 10 minutes until you obtain a light, fluffy and foamy mixture. The cream should triple in volume and form a 'ribbon' when you lift the beaters.

To pasteurise the eggs, make a syrup by bringing the remaining 50g of sugar with 2 tablespoons of water to 121°C. Use a kitchen thermometer to check the temperature. Pour the hot syrup in a thin stream over the whisked yolks, continuing to whisk for another 5 minutes until completely cooled.

The mascarpone must have been at room temperature for at least 30 minutes. Work it gently with a spatula to soften it, without whipping. Gradually incorporate the pasteurised yolks with movements from bottom to top. The cream must be smooth, glossy and without lumps. Don't use electric beaters at this stage to avoid breaking down the cream.

Whisk the whites to stiff peaks with a pinch of salt or a few drops of lemon. The whites are ready when, turning the bowl upside down, they don't move. Fold the whipped whites into the mascarpone cream in three portions, stirring gently from bottom to top with a spatula to avoid deflating them.

Quickly dip the ladyfingers in the coffee (1-2 seconds per side) and arrange them on the bottom of a 30x20cm dish. The biscuits should be moist but not sodden. Create an even layer without gaps. Spread half of the mascarpone cream levelling with a spatula. Dust lightly with sifted cocoa powder.

Repeat the process with a second layer of dipped ladyfingers and the remaining cream. Level the surface perfectly with an offset spatula. The surface must be completely smooth for an impeccable presentation. Cover with cling film directly on the surface to prevent a skin forming.

Place in the refrigerator for at least 4 hours, preferably overnight. During the chilling time, the flavours meld and the consistency becomes perfect. Before serving, dust generously with sifted cocoa powder using a fine sieve. For a gourmet touch, add dark chocolate shavings made with a vegetable peeler and fresh mint leaves.