Tiramisu

Source: Chef John
Serves: 2 (I would double the recipe!)

Ingredients

• 1/2 cup brewed espresso 
• 3 tablespoons sweet Marsala wine, divided
• 2 eggs, separated
• 2 tablespoons plus 1 teaspoon white sugar
• 3/4 cup (6oz) mascarpone cheese
• 1/2 teaspoon vanilla extract
• 1 pinch salt
• 10 Savoiardi ladyfinger cookies, crunchy Italian style
• 1 tablespoon cocoa powder
• 1/2 ounce dark chocolate, grated

Directions

1. "Almost espresso" in a aeropress: Place a filter into the filter cap and screw the cap to the bottom of the aeropress chamber. Add 21g of finely ground coffee into the chamber and add another filter above the coffee so the coffee is sandwiched between 2 filters. Using a tall spice jar, tamp down the grounds to the bottom of the aeropress to compress, fill with 200°F water to level 3 and immediately plunge into a small cup.
2. In a shallow bowl with flat bottom wide enough to fit one ladyfinger cookie, mix together the espresso and 2 tablespoons Marsala wine
3. In a medium large heat proof bowl, whisk egg yolks, sugar, and 1 tablespoon of marsala wine in a double broiler on low heat until thick, creamy, and pale yellow, about 5-6 minutes
4. Off the heat add in the mascarpone cheese, vanilla extract, and salt to the egg mixture and whisk until smooth
5. In a bowl of a stand mixer, whisk egg whites until stiff peaks. Gently fold in half of the beaten egg whites into the cheese mixture until incorporated then mix in the remaining half of the egg whites.
6. To assemble: Add 1 heaping spoon of the mascarpone mixture into a lowball glass
7. Cut a savoiardi cookie in half, dip them into the espresso mixture for half a second and turn 3-4 times to coat lightly. Place at the bottom of the glass on top of the mascarpone mixture to form a layer. 
8. Repeat again to form a second layer.
9. Dust with 3/4 tsp of cocoa powder
10. Repeat with 2 layers again for a total of 4 cookies and then fill nearly to the top of the glass with the mascarpone mixture. 
11. Dust each glass with the cocoa powder and grated chocolate
12. Refrigerate for at least 8 hours, preferably overnight

Note: 

These were really tasty! I tried to use sous-vide pasteurized eggs, big mistake because the texture turned out too soft. Be sure to use raw eggs. I also used chef john's weird stacking pattern but next time would like to just stack layers of cookie and cream. Also, I would split the cocoa to more evenly mix it in by putting a layer of cocoa powder in the center to avoid a cinnamon challenge-like experience of mouthfuls of cocoa powder on the top.