Tiramisu

Combine the cooled espresso or strong coffee with the Kahlua, brandy, Marsala wine, or cognac. Set aside.

Separate the egg whites from the yolks, placing them in separate mixing bowls.

Beat the egg whites with the pinch of salt and 3 tablespoons of the sugar until the mixture is light and holds its shape.

In another bowl, beat the egg yolks with the remaining 3 tablespoons of sugar until well combined.

Add the room-temperature mascarpone to the egg yolk mixture and beat until smooth and free of lumps.

In a separate bowl, beat the chilled heavy whipping cream with the powdered sugar and vanilla until whipped and thick.

Gently fold the beaten egg whites and whipped cream into the mascarpone and egg-yolk mixture to make the tiramisu cream.

For individual servings, break the ladyfingers in half as needed to fit the glasses, verrines, ramekins, or other serving dishes.

Quickly dip the ladyfingers in the espresso mixture so they are moistened without becoming overly soft.

Arrange the soaked ladyfingers in a single layer in the serving dish or dishes.

Spread a layer of mascarpone cream evenly over the ladyfingers.

Repeat with another layer of dipped ladyfingers and cream; continue layering as needed until the cream reaches the top.

Finish the tiramisu with cocoa powder or shredded chocolate.

Refrigerate until thoroughly chilled and set before serving.