Classic tiramisu with chocolate

Ingredients:

• 3 large egg yolks
• 0.5 cups of sugar
• 0.5 cup and another 1/3 cup of dry Marsala wine
• 230 gr. mascarpone cheese (about 1 cup) at room temperature
• 3/4 cup cold heavy cream
• 1 tsp instant espresso
• 0.5 cups of boiling water
• 200 g savoyardi biscuits (lady fingers)
• 60 g finely chopped dark chocolate
• Cocoa powder for decoration

Preparation:

1. Prepare egg cream sabayon: In a medium heatproof bowl set over a saucepan of nearly simmering water (so the water does not touch the bowl), whisk together the egg yolks and 1/4 cup sugar.
   
   Cook, stirring, until the sugar dissolves, about 5 minutes. Without removing the bowl from the pan, stir in 1/3 cup of wine and cook, stirring constantly, until the sabayon is light and foamy and an instant-read thermometer inserted into the mixture registers 180°F (80°C), about 10 minutes. Remove the bowl from the pan and let cool completely.
2. Place the mascarpone in a large bowl and fold in the sabayon with a rubber spatula, then whisk until smooth (be careful not to overmix). In a medium bowl, whisk the heavy cream until stiff peaks form, then fold into the mascarpone until smooth. Cover the bowl and refrigerate until ready to use.
3. In a shallow bowl, combine the remaining 1/4 cup sugar and coffee; add boiling water and stir until the sugar dissolves. Stir in the remaining 1/2 cup wine.
   
   Quickly dip the savoiardi cookies halfway into the liquid, turning them over until they are moist but not too wet on both sides (about 2 seconds per side of each cookie); place one layer of cookies in a 25cm square baking pan, spread half of the mascarpone mixture on top and sprinkle with chocolate.
   
   Repeat the layer of ladyfingers and top with the remaining mascarpone mixture. Dust with cocoa powder. Cover the classic tiramisu with plastic wrap and refrigerate for at least 4 hours or overnight.