Tiramisu

Instructions

1. 1

   In a large heatproof bowl set over a pot of simmering water, whisk together egg yolks and sugar continuously for 8-10 minutes until the mixture reaches 160°F, becomes pale yellow, and thickens enough to coat the back of a spoon. Remove from heat and let cool for 5 minutes.

2. 2

   Add the mascarpone cheese and vanilla extract to the egg mixture and whisk until completely smooth and combined. Set aside.

3. 3

   In a separate large bowl, beat the heavy cream with an electric mixer on medium-high speed until stiff peaks form, about 3-4 minutes. Gently fold the whipped cream into the mascarpone mixture in three additions until no streaks remain.

4. 4

   Combine the cooled espresso and coffee liqueur in a shallow dish. Working quickly, dip each ladyfinger into the coffee mixture for 1-2 seconds per side—do not oversoak or they will become mushy.

5. 5

   Arrange a single layer of soaked ladyfingers in the bottom of a 9x13-inch dish. Spread half of the mascarpone cream evenly over the ladyfingers. Repeat with another layer of soaked ladyfingers and the remaining cream.

6. 6

   Cover tightly with plastic wrap and refrigerate for at least 6 hours, or overnight for best results. Before serving, dust generously with cocoa powder through a fine-mesh sieve and garnish with chocolate shavings.