My Tiramisu - egg yolks

Method

• Bring some water in the bottom of a double boiler (or saucepan) to boil, reduce heat to low.
• Combine the egg yolks and sugar in the top of double boiler (or a bowl that will fit over a saucepan) place over the simmering water.
• Beat at medium speed with an electric mixer hand mixer or whisk until thick and pale lemon coloured.
• 'Cook' the yolk mixture for 8 to 10 minutes, beating constantly.
• Remove from heat, cool slightly then add the mascarpone, and beat until smooth.
• IGNORE STEPS 1 - 4 if you don't want to cook the eggs first, just beat for 3 to 4 minutes in a bowl with an electric hand mixer until thick and lemon coloured, then add the mascarpone and beat until smooth.
• Beat cream in a medium bowl until soft peaks form, then fold into the cheese mixture.
• Combine coffee and Marsala and dip ladyfingers in quickly, they need to be quite wet on the outside but dry on the inside, if soaked too long will break apart.
• Layer mascarpone and ladyfingers in the bottom of a trifle bowl, or in individual glasses, (I use martini glasses), starting and finishing with mascarpone.
• To finish run a long sharp knife over martini glasses or trifle bowl to completely smooth and level top, then using a fine strainer dust a good layer of cocoa over the top, covering completely.
• Refrigerate at least 8 hours or overnight.
• I dont usually garnish when I make individual servings because it looks wonderful with the tops completely smooth, the cocoa moist and dark from being chilled in the fridge - on occasions when I have I use a single strawberry with the green leaves attached and never extra cream or chocolate.