Classic tiramisu

Dissolve the two tablespoons of sugar in the espresso and set aside.

Keep the heavy cream and mascarpone cold in the fridge for whipping later.

Bring the Marsala to a simmer in a large saucepan and reduce it slightly until a little syrupy.

Meanwhile whisk the yolks and Demerara sugar in a bowl without stopping, so the sugar does not burn the yolks.

Stream in the warm Marsala and add a little vanilla extract.

Bring water in the saucepan to just under a simmer and set the bowl over it.

Beat with a hand mixer, increasing to high, keeping it moving so no egg overcooks at the edges, until thick, frothy, much increased in volume and holding the marks of the whisk; about 10 minutes.

Off the heat, keep beating several minutes to cool the sabayon.

Whip the cold heavy cream and mascarpone together, starting medium low and increasing speed, to between medium and stiff peaks without overbeating, which makes it grainy.

Fold the sabayon into the cream mixture with a large spatula, scraping the side and bottom and turning the bowl, erring on less mixing.

Dip each ladyfinger about one second per side in the espresso soak and lay a layer in the bottom of an 8 by 8 dish lined with plastic.

Spread about half the filling in an even layer with a small offset spatula.

Add a second layer of dipped ladyfingers and the rest of the filling; do not pour over the leftover soak.

Cover the surface with plastic and refrigerate at least 12 hours so the ladyfingers hydrate and the filling sets.

Grate chocolate over the whole surface, cut into squares and serve.