Tiramisu

Pour 350 ml of hot water over the ground coffee and let it steep for 5 minutes. Strain through a fine sieve and let it cool completely.

Separate the eggs. Beat the yolks with half the sugar using a mixer until pale and fluffy.

The cream is never heated, so use pasteurized eggs only. Raw eggs carry a salmonella risk — especially for children, pregnant women and the elderly.

Add the mascarpone and mix on low speed just until smooth.

Don't overbeat the mascarpone — it will split and the cream will turn runny.

In a clean, dry bowl, whip the whites with the remaining sugar to stiff peaks. Gently fold them into the cream with a spatula.

Dip each ladyfinger in the coffee — one second per side — and arrange in a single layer in a dish. Cover with half the cream. Repeat with another layer of ladyfingers and the rest of the cream.

Cover with cling film and refrigerate for at least 6 hours, ideally overnight.

Without chilling, the cream won't set and the ladyfingers won't soften — make it the night before.

Just before serving, dust with cocoa through a small sieve and cut into portions. Done!