Classic Tiramisu

Instructions

1. Prepare the Mascarpone Mixture
   In a large heatproof bowl set over a pot of simmering water (not touching), whisk egg yolks and sugar together until the mixture becomes pale yellow and has doubled in volume, about 4-5 minutes. The mixture should reach ribbon stage, where it falls back on itself in a ribbon when lifted. Remove from heat and let cool slightly.
2. Combine with Mascarpone
   Add the softened mascarpone cheese to the egg yolk mixture and gently fold until smooth and well combined. Be careful not to overmix as this can cause the mascarpone to separate.
3. Whip the Cream
   In a separate bowl, whip the heavy cream and vanilla extract to stiff peaks. Gently fold the whipped cream into the mascarpone mixture in three additions, maintaining as much air as possible in the mixture. The result should be a light, smooth cream.
4. Prepare the Coffee Mixture
   In a shallow dish, combine the cooled espresso and coffee liqueur. This will be used to soak the ladyfingers. The coffee should be room temperature or cold to prevent the ladyfingers from becoming too soggy.
5. Assemble the First Layer
   Working one at a time, quickly dip each ladyfinger into the coffee mixture for about 1 second per side. Do not soak them or they will fall apart. Arrange the soaked ladyfingers in a single layer in the bottom of a 9x13-inch baking dish, breaking them if necessary to fit.
6. Add Cream and Create Layers
   Spread half of the mascarpone cream mixture evenly over the soaked ladyfingers. Repeat the process with another layer of coffee-dipped ladyfingers, followed by the remaining mascarpone cream. Smooth the top layer with a spatula.
7. Chill the Tiramisu
   Cover the tiramisu with plastic wrap and refrigerate for at least 8 hours, preferably overnight. This resting time allows the flavors to meld and the dessert to set properly.
8. Finish and Serve
   Before serving, dust the top generously with cocoa powder using a fine-mesh sieve. If desired, sprinkle with grated dark chocolate. Cut into squares and serve chilled.