For The Easy and Classic Tiramisu

• Make the espresso concentrate. In a large liquid measuring cup, whisk together the espresso and water.
• Make the mascarpone whipped cream. In the bowl of a stand mixer fitted with the whisk attachment, whisk the cream on medium-high speed until soft peaks form, 1 to 2 minutes.

  Turn the mixer off and add the mascarpone and marsala wine for the whipped cream all at once. Scrape down the bottom and sides of the bowl with a rubber spatula, then whisk the mascarpone and vanilla into the whipped cream on medium speed until combined, about 30 seconds.

  Transfer the whipped cream to a medium bowl.
• Whisk the egg yolks and sugar, then fold in the whipped cream. Combine the egg yolks, sugar, and salt for the mascarpone whipped cream in the stand mixer bowl (there's no need to clean the bowl!). Beat on medium-high speed until light, fluffy, and doubled in volume, about 5 minutes.

  Scoop half of the whipped cream over the egg mixture and fold it in with a rubber spatula. Repeat with the remaining whipped cream and fold it in until just combined. At this point, it will be a very light and fluffy cream.
• Assemble the tiramisu. Working with one ladyfinger at a time, dip a ladyfinger in the espresso concentrate, and turn to coat repeatedly while soaking the entire cookie for at least 5 seconds. Quickly place it in the pan to arrange a single layer of cookies at the bottom of the pan. If using an 8-inch square pan, you’ll end up using around 13 ladyfingers. You may need to slice or break the ladyfingers to fit them into the pan.

  Scoop half (around 12 ounces or 340 grams) of the mascarpone whipped cream over the ladyfingers and use an offset spatula to spread it evenly over the cookies.

  Repeat the process of soaking the remaining ladyfingers, arranging them in the pan, and topping them with the remaining mascarpone whipped cream to make the final 2 layers of the tiramisu.
• Chill the tiramisu. Loosely cover the tiramisu with plastic wrap. Refrigerate for at least 4 hours, but preferably overnight.
• Serve and store. When ready to serve, garnish the top of the tiramisu with a generous sifting of cocoa powder.

  Serve chilled. The tiramisu will keep, tightly covered in plastic wrap or sliced in an airtight container, for up to 3 days in the refrigerator.