Tiramisu

- Mix the mascarpone with the marsala. Whisk the yolks and sugar until the mixture turns white and fluffy. Fold in the mascarpone.

- Beat the egg whites until stiff with a pinch of salt. Gently fold them in.

- Dip the cookies in the coffee and place them in a deep dish. Pour the mascarpone cream on top and refrigerate for at least 4 hours.

- Just before serving, decorate the tiramisu with bitter cocoa and chocolate shavings made by scraping the edge of the bar with a peeler. Enjoy chilled. Our advice: Marsala is a sweet Italian wine comparable to banyuls, you can find it in large supermarkets. The tiramisu will be even better the next day.