Mix-and-match tiramisu

Put the egg yolks and sugar in a large bowl and, using electric beaters, whisk until pale and thick (about 2-3 minutes). When you lift the beaters they should leave a trail in the mixture. In a separate bowl, using a balloon whisk, beat the mascarpone until softened, then use the whisk to gently mix it into the egg mixture until combined. In a large bowl, use the same whisk to whip the cream to soft peaks. In a separate large bowl, use clean electric beaters to whisk the egg whites to stiff peaks. Gently fold the whipped cream into the mascarpone mixture, then fold in the egg whites, incorporating as much air as possible.

Pour the coffee and marsala (or other alcohol) into a wide shallow bowl. One by one, dip the sponge fingers into the mixture until they are a pale brown colour, then use to line the base of a deep 1.2-1.5-litre deep dish. Spread over ¹⁄³ of the cream mixture and a dusting of cocoa. Repeat twice more, omitting the last layer of cocoa. Cover and chill for at least 4 hours (ideally overnight), then dust with the remaining cocoa before serving.