Tiramisu

Making the filling:

Separate the yolk and the egg whites.

Beat the egg yolks with the sugar until the sugar is incorporated

Add the mascarpone and stir and mix until smooth.

Beat the egg whites until stiff (until you can pull nice peaks/points).

Gently fold the egg mixture into this mixture, it should remain airy.

Mix the Marsala and cooled espresso in a bowl/deep plate

Dip the ladyfingers in this mixture briefly, one by one.

Building the Tiramisu:

Cover the bottom (about half) with the ladyfingers.

Place half of the filling on top

Place the ladyfingers on top again.

Add the rest of the filling.

Refrigerate for at least 3 hours! Preferably longer... 12 hours?!

Before serving, sprinkle some cocoa powder over the Tiramisu (if you have it, strain through a fine sieve).