Fernet Tiramisu

Ingredients

• 1 lbMascarpone
  Cold from the fridge

  Substitute: Good-quality cream cheese as an imperfect swap
• 4Egg Yolks
  Pasteurised yolks are safer if serving children or the elderly

  Substitute: Whipped cream tiramisu if avoiding raw egg
• 4Egg Whites
  Whipped separately to soft-to-medium peaks
• 1 1/2 cupsStrong Espresso
  Freshly pulled and cooled to room temperature

  Substitute: Strong moka-pot coffee acceptable
• 24 savoiardiLadyfingers
  Italian savoiardi hold their shape better than soft sponge fingers

  Substitute: Sponge fingers if savoiardi are unavailable
• 2 tbspCocoa Powder
  Unsweetened, sifted over the top just before serving

  Substitute: Dark chocolate shavings for a less dusty finish
• 2 ozFernet-Branca
  Stirred into the espresso for the ladyfinger soak

  Substitute: Amaro Averna for a sweeter, less mentholated profile
• 1/2 cupCaster Sugar
  Whipped into the yolks until pale and ribbon-like

  Substitute: Granulated sugar acceptable but blends less smoothly

Instructions

1. Whisk egg yolks and caster sugar in a large bowl until pale, thick, and ribbon-like (about 4 minutes by hand or 2 with an electric mixer)
2. Fold cold mascarpone into the yolk mixture in three additions until smooth with no lumps

   Mascarpone should be cold but not straight from the fridge

3. In a separate clean bowl, whip the egg whites to soft peaks, then fold gently into the mascarpone mixture in two additions
4. Combine the cooled espresso and Fernet-Branca in a shallow dish wide enough to hold a ladyfinger
5. Dip each ladyfinger briefly in the espresso-Fernet soak (about 2 seconds per side — do not let it go soggy) and arrange in a single layer in the baking dish

   Savoiardi should absorb liquid but still hold their shape

6. Spread half of the mascarpone cream evenly over the ladyfinger layer
7. Repeat with a second layer of soaked ladyfingers and a second layer of cream
8. Cover with plastic wrap and refrigerate for at least 6 hours, ideally overnight, to set the cream and let the flavours marry

   Overnight rest is non-negotiable for best texture

9. Just before serving, dust the top generously with sifted cocoa powder