Classic Tiramisu

Instructions

1. 1
   Whisk egg yolks and sugar together until thick, pale, and ribbon-like — about 5 minutes with an electric mixer.
2. 2
   Add mascarpone to the egg mixture and fold gently until smooth and combined. Be careful not to deflate the mixture.
3. 3
   In a separate bowl, whip heavy cream to stiff peaks. Fold whipped cream into the mascarpone mixture in three additions.
4. 4
   Mix cooled espresso with coffee liqueur in a shallow dish.
5. 5
   Quickly dip each ladyfinger into the espresso — just a quick dunk on each side, do not soak them or they will fall apart.
6. 6
   Arrange a layer of dipped ladyfingers in a 9x13 inch dish. Spread half of the mascarpone cream evenly over the top.
7. 7
   Repeat with another layer of dipped ladyfingers and remaining cream. Smooth the top.
8. 8
   Cover with plastic wrap and refrigerate for at least 4 hours, ideally overnight. Before serving, dust generously with cocoa powder and garnish with chocolate shavings.