Classic Tiramisu

Ingredients

• 6 egg yolks
• 3/4 cup sugar
• 16 oz mascarpone cheese, at room temperature
• 1 cup heavy cream, cold
• 2 cups strong brewed espresso, cooled
• 2 tbsp coffee liqueur (optional)
• 24 ladyfinger cookies
• 2 tbsp unsweetened cocoa powder, for dusting

Before you cook

• Bring the mascarpone to room temperature.
• Brew the espresso and let it cool completely.
• Stir the coffee liqueur into the cooled espresso, if using.

Steps

1. Whisk the egg yolks and sugar together in a heatproof bowl.
2. Set the bowl over a pot of gently simmering water, without letting the bowl touch the water.
3. Whisk the yolk mixture constantly for 8 minutes, until pale, thick, and it reaches 160°F.
4. Remove the bowl from the heat and let the zabaglione cool to room temperature.
5. Whip the cold heavy cream to soft peaks in a separate bowl.
6. Fold the room-temperature mascarpone into the cooled zabaglione until smooth.
7. Fold the whipped cream into the mascarpone mixture until no streaks remain.
8. Dip each ladyfinger into the cooled espresso for 1 second per side.
9. Arrange a layer of dipped ladyfingers in the bottom of a 9x13-inch dish.
10. Spread half the mascarpone cream evenly over the ladyfingers.
11. Dip and layer a second layer of ladyfingers over the cream.
12. Spread the remaining mascarpone cream over the top layer.
13. Cover and refrigerate the tiramisu for at least 4 hours.
14. Dust the top with cocoa powder just before serving.