1. Brew the Coffee - Make the strong black coffee, mix in 2 tbsp of the Marsala or rum. Pour into a shallow bowl and set aside to cool.

2. Make the Meringue - Put the egg whites in the bowl of a standing mixer with the whisk attachment fitted. (If you don’t have a standing mixer you can use an electric mixer). Beat the egg whites on high speed, gradually add 60g (1/2) of the caster sugar while whisking. Continue whisking to a stiff peak stage, about 2-3 minutes. Transfer the egg white mixture to a large bowl, set aside.

3. Whip the Cream - Wash and dry the bowl of the standing mixer and whip the cream until soft peaks form. (Be careful not to over whip the cream). Transfer the whipped cream to another bowl and set aside.

3. Beat together the Egg Yolks and Sugar - Wash and dry the bowl of the standing mixer again. Add the egg yolks, vanilla and the other 60g of the caster sugar to the bowl and beat together until pale and thick, (also known as ribbon stage). The whisk needs to leave a ‘trail’ in the egg yolk mixture when lifted up. 

4. Make the Tiramisu Mixture - Soften the Mascarpone with a fork. Mix in the rest of the Marsala (or rum) and the Mascarpone cheese into the egg yolk  mixture. Gently fold the whipped cream into the mascarpone cheese mixture and finally (very gently) fold in the meringue. (Be careful not to over mix when you fold in the different mixes. Try to incorporate as much air as possible.)

5. Assemble the Tiramisu - Give the biscuits a quick dip into the coffee mixture (do not soak them otherwise they will fall apart) and layer them into the bottom of a deep 20 x 30cm (9×13-inch) serving dish. Top with ½ of the mascarpone mixture and add another layer of Savoiardi biscuits dipped in coffee. Top with the rest of the mascarpone mixture. (Or transfer the mascarpone mixture into a piping bag fitted with a large round tip and pipe the final layer on top.)

6. Refrigerate - Cover the Tiramisu with plastic wrap if possible, otherwise simply put the whole dish into a large airtight container. Refrigerate in the fridge for at least 6 hours or preferably overnight.

7. Serve and Enjoy! Dust the Tiramisu with cocoa powder or sprinkle with finely grated dark chocolate just before serving.