2 large egg yolks at room temperature
1/4 cup sugar
2 tablespoons Marsala-sweet dessert wine
475 grams mascarpone
1/2 cup chilled whipping cream
1/2 teaspoon vanilla extract
1 cup espresso, cooled to room temperature
60 ml Tia Maria liqueur
20 Savoiardi lady fingers
30 grams dark chocolate
Beat yolks, Marsala and sugar in a metal bowl over a pot of barely simmering water until the mixture is pale yellow and almost tripled in volume. Use an electric mixer on medium high speed; it will take between 5-8 minutes of constant beating to achieve the desired consistency. Remove from heat and allow to cool for a couple of minutes before adding the mascarpone. Stir the cheese in gently, just enough to incorporate. In a separate chilled bowl, whip the cream with 2 tablespoons of sugar and vanilla extract until soft peaks form. Then, fold the whipped cream into the mascarpone mixture carefully, being careful not to deflate the whole affair.
To assemble, mix espresso and liqueur in a shallow bowl, and dip Savoiardi into the mixture briefly one at a time. Don’t let them soak too long, or they will turn to mush. Arrange a single layer of the lady fingers in the bottom of a 9 x 9 dish, follow with a layer of the mascarpone mixture, and then another layer of espresso soaked lady fingers, followed by a final layer of mascarpone. Grate the dark chocolate over the tiramisu to finish.