Italian Tiramisu Cake

Instructions

1. Prepare the coffee mixture
   In a shallow bowl, combine the cooled espresso with coffee liqueur and 1 tsp of vanilla extract. Set aside to allow flavors to meld while preparing the cream.
2. Make the mascarpone cream
   In a large heatproof bowl, whisk together egg yolks and sugar. Place the bowl over a pot of simmering water (double boiler method), making sure the bottom doesn't touch the water. Whisk constantly for 5-7 minutes until the mixture becomes pale yellow and slightly thickened. Remove from heat and let cool for 10 minutes.
3. Finish the cream mixture
   Add mascarpone cheese, remaining 1 tsp vanilla extract, and salt to the cooled egg mixture. Beat with an electric mixer on medium speed until smooth and fluffy, about 3-4 minutes. Be careful not to overbeat as the mascarpone can separate.
4. Assemble the tiramisu
   Quickly dip each ladyfinger into the coffee mixture (about 1 second per side - don't soak them or they'll fall apart). Arrange a layer of soaked ladyfingers in the bottom of a 9x13 inch glass baking dish or trifle bowl. Spread half of the mascarpone mixture evenly over the ladyfingers.
5. Add the second layer
   Create a second layer by repeating the process - dipping the remaining ladyfingers in the coffee mixture and arranging them atop the cream. Spread the remaining mascarpone mixture over the second layer of ladyfingers, ensuring it's smooth and even.
6. Finish and chill
   Dust the top generously with cocoa powder using a fine-mesh sieve. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to develop and the dessert to set properly.
7. Garnish and serve
   Just before serving, add another light dusting of cocoa powder and sprinkle with chocolate shavings. Cut into squares or scoop portions with a serving spoon if using a trifle bowl. Serve chilled.