• In a medium bowl: Combine 4 egg yolks and ¼ cup of sugar. Beat for 3-4 minutes or until smooth and light yellow. Add mascarpone cheese to the egg mixture. Mix/stir until smooth and creamy with no lumps to form the custard. Set aside until ready for use.
• In a separate large bowl or kitchen-aid mixer: add the 4 egg whites and whip for 4-5 minutes until soft peaks begin to form. Continue to whip while adding 2 tbsp sugar to the bowl, then add the other 2 tbsp of sugar while whipping until stiff peaks.
• Use a spatula and fold the ¼ of the egg whites into the egg yolk mixture. Repeat this step 3 more times and fold them together until consistent and smooth.
• In a shallow dish: combine coffee (cooled) and marsala wine or coffee liqueur and mix.

Cake

• Dust the bottom of the pan with 1 tbsp cocoa powder. First layer: using 12 ladyfingers. One at a time, dip one side of the ladyfinger into the coffee mixture, then transfer to the bottom of your dish (8" x 8"). Watch video for reference.
• Second layer: add half of the custard into the dish atop the dipped lady fingers. Gently smooth and spread the custard until level.
• Third layer: Repeat previous steps as you dip 12 additional ladyfingers in coffee.
• Fourth layer: Place the other half of the custard atop the second layer of ladyfingers. Be sure to level and smooth as you spread the custard for the top/final layer. (wipe any excess custard from the edges of your serving dish)
• Cover and refrigerate for 8 hours.
• Remove tiramisu from the refrigerator. Dust the top of the custard with 2 tbsp cocoa powder. Clean edges of serving dish to remove excess powder, this enhances the presentation. Slice into 9 pieces.

Serve & Enjoy!