Tiramisu

In a heatproof bowl (one that fits over the top of the saucepan that you’ll use in a moment), whisk together the egg yolks and 1/3 cup sugar until pale yellow. Whisk in the Marsala wine. In a saucepan, bring a few inches of water to a simmer and then place the bowl over the water, making sure the water doesn’t touch the bottom of the bowl.

Cook the egg yolk mixture until thick and about the consistency of pudding. Remove bowl from heat and allow the mixture to cool for about 10 minutes. Then mix in the mascarpone until smooth.

Combine the heavy whipping cream, remaining tablespoon of sugar, and vanilla in a mixing bowl and whip until stiff peaks form. Fold the whipped cream into the mascarpone mixture and set aside.

To assemble, combine the espresso and coffee flavored liquor, if using, in a shallow bowl. Dip the ladyfingers into the espresso mixture and arrange a layer of them in the bottom of an 8-inch square baking dish. You want the ladyfingers wet, but not soaking with the espresso. Spread half of the mascarpone mixture over the ladyfingers. Repeat the process for one more layer of ladyfingers and marscapone cream. Cover the dish with a sheet of plastic wrap and refrigerate for at least 4 hours or overnight. Dust with cocoa powder before serving.