Ingredients

• 6 large egg yolks
• 1 cup granulated sugar
• 1 1/4 cups mascarpone cheese, at room temperature
• 1 3/4 cups heavy whipping cream
• 2 cups espresso or strong coffee, cooled to room temperature
• 2 tablespoons coffee liqueur (optional)
• 1 (14-ounce) package ladyfinger cookies (savoiardi)
• 1/4 cup unsweetened cocoa powder, for dusting

Instructions

1. In a heatproof bowl set over a saucepan of simmering water, whisk together the egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow. Remove the bowl from the heat and whisk in the mascarpone cheese until smooth. Set aside.
2. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture until well combined.
3. In a shallow dish, combine the espresso or strong coffee with the coffee liqueur (if using). Quickly dip the ladyfinger cookies into the coffee mixture, turning to coat both sides but not soaking them. Arrange the dipped ladyfingers in a single layer in a 9x13-inch baking dish.
4. Spread half of the mascarpone and whipped cream mixture over the layer of ladyfingers. Repeat with another layer of dipped ladyfingers and the remaining mascarpone mixture. Smooth the top with a spatula.
5. Cover the tiramisu with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
6. Before serving, dust the top of the tiramisu with the unsweetened cocoa powder using a fine mesh sieve. Cut into squares and serve chilled.