Steps

1. In a bowl, combine 2 egg yolks and 50g granulated sugar and mix well until pale and fluffy. [Key Tip!] Mix the egg yolks and granulated sugar thoroughly, and beat until slightly pale.
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2. Once pale, add 4 tbsp Marsala wine and mix gently.
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3. Bring water to a boil in a pot and prepare for a double boiler by placing a clean cloth on top.
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4. Place the bowl over the double boiler and cook the egg yolks with a whisk, stirring constantly. [Key Tip!] The edges are prone to cooking, so scrape them from the sides as you stir, aiming for a fluffy texture.
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5. Once thickened, remove from the double boiler and let cool, stirring occasionally.
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6. Loosely break apart 250g mascarpone cheese that has been softened at room temperature. Add all of the cooled Zabaglione and mix well.
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7. In a separate bowl, whip 100cc heavy cream to 80% peak (soft peaks).
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8. In another bowl, combine 2 egg whites and 20g granulated sugar. Whisk until stiff peaks form to create a meringue.
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9. Add 1/3 of the whipped cream to the mascarpone and Zabaglione mixture. Gently fold it in with a rubber spatula, being careful not to deflate the air.
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10. Add the remaining whipped cream and mix by cutting through the mixture.
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11. Add all of the meringue and fold it in with a rubber spatula using a cutting motion until the cream is light and fluffy.
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12. Arrange Savoiardi finger biscuits (to taste) in a gratin dish or other serving vessel.
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13. Generously soak the biscuits with 100-150g espresso. [Key Tip!] If you're making this for the first time, don't be afraid to use a bit more coffee than you think.
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14. Spoon the fluffy tiramisu cream over the soaked biscuits and smooth the surface.
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15. Generously dust the top with cocoa powder (to taste).
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16. Allowing it to rest in the refrigerator for a while will help the flavors meld and make it even more delicious.
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