Classic Tiramisù

1. Prepare Egg Yolks and Sugar

In a bowl, beat the egg yolks with the granulated sugar until the mixture is thick and pale. This will take about 5 minutes. Then, gently fold in the mascarpone cheese until fully combined and smooth.

2. Whip Heavy Cream

In another bowl, whip the heavy cream until it forms stiff peaks. Carefully fold the whipped cream into the mascarpone mixture, ensuring it remains light and airy.

3. Dip Ladyfingers

In a shallow dish, combine the cooled espresso with the coffee liqueur if using. Briefly dip each ladyfinger into the coffee mixture, making sure not to soak them. They should be moist but not falling apart.

4. Layer and Assemble

Layer the dipped ladyfingers in the bottom of a rectangular dish. Spread half of the mascarpone mixture over the ladyfingers, smoothing it out evenly. Add another layer of dipped ladyfingers on top, followed by the remaining mascarpone mixture.

5. Chill and Serve

Cover the dish with plastic wrap and refrigerate for at least 4 hours, but overnight is best. Before serving, dust the top generously with cocoa powder.