Individual Tiramisu

1. 1

   Using the coffee and boiling water, prepare the coffee in a French press. Pour into a medium bowl and stir in 2/3 cup marsala.

2. 2

   Beat the egg yolks and 1/4 cup sugar in a small bowl with an electric mixer until fluffy.

3. 3

   Beat the mascarpone and the rest of the marsala in a large bowl with a wooden spoon until well combined. Gently fold in the egg yolk mixture.

4. 4

   Beat egg whites and the remaining sugar in a clean, small bowl with an electric mixer until soft peaks form. Gently fold egg white mixture into the mascarpone mixture.

5. 5

   Dip the ladyfingers, a couple at a time, into the coffee mixture until they start to soften, then arrange them around the sides of twelve 10-oz. desert glasses. Spoon any left-over coffee mixture over the top of the biscuits.

6. 6

   Divide the mascarpone mixture among the glasses then cover and refrigerate overnight. Just before serving, dust the tops with sifted cocoa.

* Per serving · 4 servings · Values may vary.