Classic Tiramisu

Whisk together the egg yolks, caster sugar, 30 ml of the Marsala wine, and the pinch of salt in a heatproof bowl until pale and combined. Keep the mascarpone at room temperature. In a shallow bowl wide enough to dip the biscuits, combine the remaining 30 ml Marsala with the dark rum and stir into the cooled espresso.

Set the bowl of egg yolk mixture over a saucepan of barely simmering water, ensuring the base of the bowl does not touch the water. Whisk constantly for 8–10 minutes until the mixture is thick, pale, holds a ribbon trail when the whisk is lifted, and registers 70°C on an instant-read thermometer.

Remove the bowl from the heat and continue whisking for 3–4 minutes until the zabaglione has cooled to room temperature.

Beat the mascarpone briefly in a separate large bowl until smooth. Fold the cooled zabaglione into the mascarpone in three additions using a rubber spatula until fully incorporated and no streaks remain.

Whip the cold double cream in a chilled bowl to soft peaks, then fold it gently into the mascarpone mixture in two additions, working from the bottom of the bowl upward to preserve volume.

Working quickly, dip each savoiardi biscuit into the espresso mixture for exactly 2 seconds per side — the biscuits should be moist but not saturated — then arrange a single layer in the base of a 20 cm × 15 cm dish.

Spread half of the mascarpone cream evenly over the biscuit layer using a palette knife or offset spatula.

Repeat with a second layer of soaked savoiardi, then top with the remaining mascarpone cream, smoothing the surface flat.

Cover the dish tightly with cling film and refrigerate for a minimum of 6 hours, or preferably overnight, to allow the layers to set and the flavours to meld.

Remove from the refrigerator, uncover, and dust generously and evenly with dark cocoa powder passed through a fine-mesh sieve just before serving.