Tiramisu recipe
 This authentic Italian tiramisu is the perfect make-ahead dessert (it really does benefit being left overnight, or for at least 8 hours, in the fridge). It's boozy and creamy and lightened a bit with egg whites to give it an airy texture. 6 free-range eggs, separated (see recipe tips)200g/7oz caster sugar250g/9oz mascarpone250ml/9fl oz double cream200ml/7fl oz espresso coffee170ml/6fl oz sweet Marsala wine30-40 Savoiardi sponge finger biscuits (see recipe tips)cocoa powder, for dusting 6 free-range eggs, separated (see recipe tips) 200g/7oz caster sugar 250g/9oz mascarpone 250ml/9fl oz double cream 200ml/7fl oz espresso coffee 170ml/6fl oz sweet Marsala wine 30-40 Savoiardi sponge finger biscuits (see recipe tips) cocoa powder, for dusting Method In a large bowl, whisk the egg yolks and sugar together with an electric whisk until pale and creamy. Mix the mascarpone into the egg mixture until well combined.In a separate bowl, whip the double cream until soft peaks form when the whisk is removed. With a metal spoon, fold the whipped cream into the mascarpone, egg and sugar mixture. In another very clean bowl, whip the egg whites until soft peaks form when the whisk is removed. Fold lightly into the mascarpone, cream and egg mixture.Spoon a third of the mascarpone, egg and cream mixture into a large dish of about 23x33cm/9x13in.Mix the espresso and Marsala together in a shallow bowl. Briefly dip each biscuit into the espresso and Marsala mixture, then immediately lay on top of the mascarpone and cream mixture in the dish (don't leave the biscuits in the liquid as they will become too soggy). Continue to dunk them individually until you have a layer of biscuits on top of the cream mixture (you should use about half the biscuits).Spoon over the next third of the mascarpone and cream mixture, followed by another layer of biscuits. Spoon over the final layer of mascarpone and cream. Cover and chill in the fridge for 24 hours. Dust with cocoa powder before serving. In a large bowl, whisk the egg yolks and sugar together with an electric whisk until pale and creamy. Mix the mascarpone into the egg mixture until well combined. In a large bowl, whisk the egg yolks and sugar together with an electric whisk until pale and creamy. Mix the mascarpone into the egg mixture until well combined. In a separate bowl, whip the double cream until soft peaks form when the whisk is removed. With a metal spoon, fold the whipped cream into the mascarpone, egg and sugar mixture. In a separate bowl, whip the double cream until soft peaks form when the whisk is removed. With a metal spoon, fold the whipped cream into the mascarpone, egg and sugar mixture. In another very clean bowl, whip the egg whites until soft peaks form when the whisk is removed. Fold lightly into the mascarpone, cream and egg mixture. In another very clean bowl, whip the egg whites until soft peaks form when the whisk is removed. Fold lightly into the mascarpone, cream and egg mixture. Spoon a third of the mascarpone, egg and cream mixture into a large dish of about 23x33cm/9x13in. Spoon a third of the mascarpone, egg and cream mixture into a large dish of about 23x33cm/9x13in. Mix the espresso and Marsala together in a shallow bowl. Briefly dip each biscuit into the espresso and Marsala mixture, then immediately lay on top of the mascarpone and cream mixture in the dish (don't leave the biscuits in the liquid as they will become too soggy). Continue to dunk them individually until you have a layer of biscuits on top of the cream mixture (you should use about half the biscuits). Mix the espresso and Marsala together in a shallow bowl. Briefly dip each biscuit into the espresso and Marsala mixture, then immediately lay on top of the mascarpone and cream mixture in the dish (don't leave the biscuits in the liquid as they will become too soggy). Continue to dunk them individually until you have a layer of biscuits on top of the cream mixture (you should use about half the biscuits). Spoon over the next third of the mascarpone and cream mixture, followed by another layer of biscuits. Spoon over the final layer of mascarpone and cream. Cover and chill in the fridge for 24 hours. Spoon over the next third of the mascarpone and cream mixture, followed by another layer of biscuits. Spoon over the final layer of mascarpone and cream. Cover and chill in the fridge for 24 hours. Dust with cocoa powder before serving. Dust with cocoa powder before serving. Recipe tips The number of biscuits you need is really determined by the size of your dish. Use medium eggs for this recipe. If you only have large eggs available use five (or even four if you prefer a firmer texture).