1-First Step: Mise en Place Prepare all ingredients at room temperature. Separate 6 egg yolks from 3 whites. Brew 1 1/2 cups strong espresso and let it cool. Add 2 tbsp Marsala wine. Soften 1 1/3 cups mascarpone. Have 24 ladyfingers, sugar, salt, and cocoa ready. This setup ensures smooth assembly for busy cooks.

2-Second Step: Make the Zabaglione Base In a heatproof bowl over simmering water, whisk 6 egg yolks with 3/4 cup sugar until pale, thick, and ribbon stage (about 8-10 minutes at 160°F). Remove from heat. For safety, pasteurize if needed. Stir in mascarpone until smooth and lump-free. Vegan adapt: use aquafaba syrup heated similarly.

3-Third Step: Whip the Egg Whites In a clean bowl, beat 3 egg whites with a pinch of salt to stiff peaks (3-4 minutes). Fold gently into mascarpone mixture in thirds for airy cream. Avoid deflating. Gluten-free note: no change here. This step gives the light texture of traditional tiramisu recipe.

4-Fourth Step: Dip and Layer Ladyfingers Quickly dip half the 24 ladyfingers (12) in cooled coffee mixture (1-2 seconds each side). Lay in 8×8 dish. Spread half the cream evenly. Repeat with remaining ladyfingers and cream. Low-cal tip: use fewer ladyfingers. Press lightly for even layers.

5-Fifth Step: Chill and Finish Cover and refrigerate 4-24 hours. Before serving, dust generously with unsweetened cocoa powder. Slice with a hot knife for clean cuts. For parties, chill overnight. This easy tiramisu recipe no bake shines cold. Total yield: creamy, coffee-infused delight.