Tiramisu

Ingredients

• 6 large egg yolks
• 3/4 cup granulated sugar
• 1 1/3 cups mascarpone cheese, at room temperature
• 2 cups heavy whipping cream
• 2 cups strong espresso or brewed coffee, cooled to room temperature
• 3 tablespoons coffee liqueur (such as Kahlúa)
• 1 tablespoon pure vanilla extract
• 48 Italian ladyfinger cookies (savoiardi)
• 3 tablespoons unsweetened Dutch-process cocoa powder
• 1 oz dark chocolate, for shaving

Instructions

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