Tiramisù

🥘 Ingredients

• egg yolks 4 large
• sugar ½ cup
• heavy cream ¾ cup
• mascarpone 8 oz
• espresso or very strong coffee 1 ¾ cups
• rum or cognac 2 Tbsp
• cocoa powder 2 Tbsp
• ladyfinger 24
• chocolate (optional) 1 ½ oz

1. 1

   Using an electric mixer in a medium bowl, whip together egg yolks and 1/4 cup/50 grams sugar until very pale yellow and about tripled in volume. A slight ribbon should fall from the beaters (or whisk attachment) when lifted from the bowl. Transfer mixture to a large bowl , wiping out the medium bowl used to whip the yolks and set aside.
2. 2

   In the medium bowl , whip heavy cream and remaining 1/4 cup/50 grams sugar until it creates soft-medium peaks. Add mascarpone and continue to whip until it creates a soft, spreadable mixture with medium peaks. Gently fold the mascarpone mixture into the sweetened egg yolks until combined.
3. 3

   Combine espresso or very strong coffee and rum or cognac in a shallow bowl and set aside.
4. 4

   Using a sifter, dust the bottom of a 2-quart baking dish (an 8x8-inch dish or a 9-inch round cake pan would also work here) with 1 tablespoon cocoa powder .
5. 5

   Working one at a time, quickly dip each ladyfinger into the espresso mixture
6. 6

   Dust top layer with remaining tablespoon of cocoa powder. Top with shaved or finely grated chocolate (optional) , if desired.
7. 7

   Cover with plastic wrap and let chill in the refrigerator for at least 4 hours (if you can wait 24 hours, all the better) before slicing or scooping to serve.