Chef John's Tiramisu

Step 1
Stir together espresso and 2 tablespoons wine in a shallow bowl. Set aside.

Step 2
Whisk together egg yolks, 2 tablespoons plus 1 teaspoon sugar, and remaining 1 tablespoon wine in a large bowl over a pot of simmering water until thick, pale yellow, and creamy, 5 to 6 minutes.

Step 3
Remove the bowl from heat and whisk in mascarpone, vanilla, and salt until completely smooth.

Step 4
Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up to ensure egg whites form sharp peaks. Gently stir and fold 1/2 of the egg whites into mascarpone mixture; fold in remaining egg whites.

Step 5
Place 1 heaping spoonful mascarpone mixture into a single-serving glass or cup. Dip 2 cookie halves briefly in espresso mixture; turn 3 to 4 times to coat. Place cookie halves in the bottom of the glass on top of mascarpone.

Step 6
Fill the glass halfway with mascarpone mixture. Dip 5 ladyfinger halves in espresso mixture and place vertically along the inside of the glass, dipping and placing more ladyfinger halves as needed to fit the glass. Place 2 dipped ladyfinger halves horizontally on top of mascarpone. Fill the glass to the top with mascarpone mixture. Repeat with second glass.

Step 7
Wrap both glasses in plastic wrap and refrigerate for at least 8 hours to overnight. Remove plastic wrap and dust tops with cocoa and grated chocolate before serving.