Prepare the coffee base: Brew 400ml of strong coffee and let it cool completely — it should be at room temperature, not warm, or it will melt the cream. The coffee should smell rich and aromatic, with a deep, dark colour.

Make the mascarpone cream: In a large mixing bowl, whisk the egg yolks with the caster sugar until the mixture becomes thick and pale, almost the colour of lemon zest. You’ll know it’s ready when it falls from the whisk in a thick, ribbon-like stream.

Add the mascarpone: Gently fold the softened mascarpone into the egg yolk mixture using a spatula. Stir until you see a uniform, creamy texture with no white streaks — it should look like soft, thick custard.

Whip the cream and whites: In a separate clean bowl, whip the double cream and vanilla extract until soft peaks form — when you lift the whisk, the cream should hold a gentle, drooping peak. In another bowl, whisk the egg whites with a pinch of salt until stiff, glossy peaks stand upright.

Fold everything together: Gently fold the whipped cream into the mascarpone mixture until combined, then carefully fold in the egg whites. Use a light hand — you want the final mixture to be airy and billowy, almost like a cloud. The texture should feel light and mousse-like.

Assemble the first layer: Quickly dip each ladyfinger into the cooled coffee — just for 2-3 seconds per side. They should feel soft but not soggy. Arrange them in a single layer at the bottom of your 23x33cm dish. You should hear a soft, satisfying squish as they settle.

Layer the cream and repeat: Spread half of the mascarpone cream evenly over the ladyfingers. Use a spatula to smooth it — the surface should look even and creamy. Repeat with another layer of dipped ladyfingers, then top with the remaining cream. Smooth the top with a spatula so it’s flat and even.

Dust with cocoa and chill: Sift a generous, even layer of cocoa powder over the top using a fine sieve. The cocoa should form a dark, velvety blanket. Cover the dish with cling film and refrigerate for at least 4 hours, but overnight is ideal. The tiramisu should be fully set and cold to the touch when ready.

Finish and serve: Just before serving, grate fresh dark chocolate over the top for an extra touch of elegance. Cut into squares; you’ll see perfect, distinct layers of cream and coffee-soaked sponge. My husband, who's usually picky, asked for seconds!