Tiramisu

Beat egg yolks and sugar in a stand mixer fitted with the whisk attachment on high speed until pale yellow and tripled in volume, about 4 minutes. Transfer to a medium bowl. (Do not clean mixer bowl or whisk attachment.)

Add cream to mixer bowl; beat on medium-high speed using the whisk attachment until soft peaks form, about 1 minute. Add mascarpone and Marsala; beat on medium speed until combined, about 20 seconds. Fold egg yolk mixture into mascarpone mixture until smooth and combined.

Dust 1 tablespoon cocoa in bottom of an 8-inch square baking dish using a fine wire-mesh strainer. Place espresso in a large shallow bowl.

Dip half of ladyfingers into espresso for about 3 seconds each, and arrange in an even layer on bottom of prepared baking dish. Break or crumble ladyfingers as needed to fit and fill any gaps. Spread half of mascarpone mixture over ladyfingers in an even layer. Repeat layers once with remaining ladyfingers, espresso, and mascarpone mixture. Cover and refrigerate at least 4 hours or up to 12 hours. To serve, uncover tiramisu, and dust with remaining 1 tablespoon cocoa. Sprinkle with shaved chocolate (if using).