Tiramisu

Stir the mascarpone cheese, then let stand at room temperature for 30 minutes. In a heat-proof bowl, mix egg yolks, 1/2 cup sugar, 1/3 cup Marsala wine (or liquor) and salt. Place over a double boiler and stir until the mixture has thickened and reaches the ribbon stage (it should flow off a spoon like a ribbon). If using a thermometer, it should read 160°F. Remove from heat and whisk in the mascarpone until almost smooth. Separately, whip the heavy whipping cream and remaining sugar, and beat until soft peaks form. Fold this into the mascarpone mixture. Editor's Tip: Chill your bowl before whipping the cream to speed the process.

Combine coffee, espresso powder and remaining 2 tablespoons Marsala. Quickly dip each ladyfinger into the coffee mixture, then immediately place into the bottom of your pan. You can use a springform pan as directed in the recipe, or a glass baking dish will work just as well. Top the ladyfinger layer with 1-1/2 cups mascarpone mixture, and even out the top. Repeat two more times until all the ladyfingers and cream are used.

Cover and refrigerate for 6 hours or overnight. If using a springform pan, loosen the rim and remove. Finish with a heavy sprinkle of cocoa powder (and chocolate shavings if you like) and serve.