Ingredients:

6 egg yolks

3/4 cup granulated sugar

2/3 cup mascarpone cheese

1 cup heavy whipping cream

1 cup strong brewed coffee, cooled

2 tablespoons coffee liqueur (optional)

24 to 30 ladyfinger cookies (savoiardi)

Unsweetened cocoa powder, for dusting

Chocolate shavings or grated chocolate, for garnish

Pinch of salt

Instructions:

In a mixing bowl, whisk the egg yolks and 1/2 cup of sugar until the mixture is pale and slightly thickened. Add the mascarpone cheese and continue to whisk until well combined and smooth.

In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the mascarpone mixture until incorporated. This will create a luscious and airy mixture.

In a shallow dish, combine the brewed coffee and coffee liqueur (if using). Dip each ladyfinger briefly into the coffee mixture, making sure not to soak them completely. Arrange a layer of dipped ladyfingers in the bottom of a serving dish (such as a rectangular baking dish or individual serving glasses).

Spread half of the mascarpone mixture over the layer of ladyfingers. Repeat with another layer of dipped ladyfingers and the remaining mascarpone mixture.

Cover the dish with plastic wrap and refrigerate the tiramisu for at least 4 hours, or preferably overnight. This allows the flavors to meld and the dessert to set.

Just before serving, dust the top of the tiramisu with a generous layer of unsweetened cocoa powder. Garnish with chocolate shavings or grated chocolate for an elegant touch.

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