Tiramisu

Instructions

1. Prepare the espresso mixture
   In a shallow bowl, combine the cooled espresso, coffee liqueur, and 1 teaspoon of vanilla extract. Set aside to cool completely.
2. Make the mascarpone cream
   In a large bowl, beat the egg yolks and sugar with an electric mixer until thick and pale, about 5 minutes. The mixture should form ribbons when the beaters are lifted. Add the remaining teaspoon of vanilla extract and salt.
3. Incorporate the mascarpone
   Add the mascarpone cheese to the egg mixture and beat on medium speed until smooth and fully incorporated, with no lumps remaining. Be careful not to overmix as this can cause the mixture to curdle.
4. Assemble the first layer
   Quickly dip each ladyfinger into the coffee mixture (about 1 second per side) and arrange them in a single layer in the bottom of a 9x13-inch baking dish. Don't soak the ladyfingers too long or they'll become soggy. Cover with half of the mascarpone mixture and spread evenly.
5. Complete the layers
   Repeat the process with a second layer of dipped ladyfingers, then cover with the remaining mascarpone mixture, spreading it smooth with a spatula.
6. Chill and finish
   Cover the tiramisu with plastic wrap and refrigerate for at least 6 hours or overnight to allow the flavors to meld and the dessert to set properly.
7. Garnish and serve
   Before serving, dust the top generously with cocoa powder using a fine-mesh sieve. Sprinkle with grated dark chocolate for an elegant finish. Slice and serve chilled.