Tiramisu

Method

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1. 1Brew the coffee, let it cool to room temperature and pour it into a wide, shallow dish. Hot coffee will make the biscuits fall apart.
2. 2Beat the egg yolks with the sugar using an electric mixer for 4-5 minutes. The mixture should be pale, thick and fluffy, falling from the beaters in a ribbon.
3. 3Add the mascarpone and mix briefly on low speed until smooth. Don't overbeat, or the mascarpone may split and turn runny.
4. 4In a clean, completely dry bowl, whisk the egg whites with the salt to stiff peaks; the bowl should be able to tip upside down without the whites sliding. Fold them into the mascarpone cream in three additions, gently lifting from the bottom with a spatula.
5. 5Dip the ladyfingers one at a time into the coffee for 1-2 seconds and lay them snugly in the base of a dish of about 20x30 cm. They should be soaked on the outside but still slightly firm in the middle.
6. 6Spread half the cream over the biscuits, add a second layer of dipped ladyfingers, then smooth the rest of the cream over the top.
7. 7Cover with cling film and chill for at least 6 hours, ideally overnight. Dust with cocoa through a sieve just before serving.