Classic Tiramisu

1. Whip egg yolks with sugar, Marsala, and vanilla until thick and foamy. Add mascarpone and beat until smooth.
2. In separate bowls, whip heavy cream until soft peaks form, and egg whites with sugar until stiff peaks form.
3. Gently fold whipped cream and egg whites into mascarpone mixture. Chill in refrigerator.
4. Combine espresso and rum. Dip sponge cake or Buccellato slices quickly in the coffee mixture.
5. Layer mascarpone cream and soaked cake into serving dish. Repeat for 2–3 layers. Finish with cream layer.
6. Chill for 4 hours or overnight. Dust with cocoa powder before serving.