Ingredients
6 large egg yolks
3/4 cup granulated sugar
1 cup mascarpone cheese
1 1/2 cups heavy cream
2 cups brewed espresso or strong coffee, cooled
1/4 cup coffee liqueur (optional)
1 tsp vanilla extract
40-45 ladyfingers (savoiardi)
Unsweetened cocoa powder (for dusting)
Dark chocolate shavings (optional for garnish)
Directions
1. In a large mixing bowl, whisk together the egg yolks and granulated sugar until the mixture is thick and pale yellow.
2. Add the mascarpone cheese to the egg yolk mixture and mix until well combined and smooth.
3. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture.
4. In another bowl, combine the cooled espresso or strong coffee with the coffee liqueur (if using) and the vanilla extract.
5. Quickly dip each ladyfinger into the coffee mixture, soaking them just enough to absorb some coffee but without becoming too soggy.
6. Arrange a layer of the soaked ladyfingers in the bottom of a 9×13 inch dish or similarly sized serving dish.
7. Spread half of the mascarpone mixture over the layer of ladyfingers.
8. Add another layer of soaked ladyfingers on top of the mascarpone mixture.
9. Spread the remaining mascarpone mixture evenly over the second layer of ladyfingers.
10. Lightly dust the top with unsweetened cocoa powder using a fine mesh sieve.
11. Optionally, you can add dark chocolate shavings on top for extra garnish.
12. Refrigerate the tiramisu for at least 4 hours, preferably overnight, to allow the flavors to meld together.