Recipe: Tiramisu

1- In a large and attractive dish, arrange the biscuits with the flat side up, then moisten them with a brush or spoon with lukewarm coffee and then Marsala. Cover with plastic wrap and refrigerate.

2- In a bowl, place your 3 egg yolks then pour in the sugar and whisk until the mixture turns pale. Using a wooden spatula fold in the mascarpone by lifting gently, then refrigerate.

3- In a bowl, with a whisk or mixer, whip your 3 egg whites until stiff peaks form and fold them into your yolk and mascarpone mixture, always lifting gently with the wooden spatula.

4- Take an attractive fairly deep dish then arrange on the bottom with an iron spatula half of the ladyfinger biscuits, cover with half of the cream then place the other half of the biscuits on top and finish with the cream by smoothing the surface well. Cover with plastic wrap and keep refrigerated for at least 3 hours.

5- At the moment of serving, generously dust your tiramisu with cocoa powder. Then listen to the silence that has suddenly arrived at your table...