Step 1: Prepare the Mascarpone Cream
In a heatproof bowl, whisk the egg yolks and sugar together; set it over a saucepan of gently simmering water (double-boiler method). Whisk continuously for 5–6 minutes until the mixture becomes pale, thick, and slightly warm. This helps create a safer, silkier cream.
Remove from heat and allow to cool for a couple of minutes.
Whip the heavy cream in a separate bowl to soft peaks, then fold it in with the mascarpone cheese until the mixture is smooth and creamy.
Once cooled, the yolk mixture is folded into the mascarpone cream in two additions, keeping it light and airy.
Step 2: Prepare the Coffee Dip
Pour the cooled espresso into a shallow dish and add the coffee liqueur or rum. Don’t use hot coffee, since this can make the ladyfingers soggy too quickly.
Step 3: Dip the Ladyfingers
Dip each ladyfinger briefly into the coffee mixture no more than 1 second per side. The cookies should be moist but not falling apart. Line them up in a single layer in your serving dish (20×20 cm or similar).
Step 4: Add Cream Layer
Spread half the mascarpone cream evenly over the dipped ladyfingers.
Repeat with another layer of dipped ladyfingers, then finish with the remaining mascarpone cream. Smooth the top with a spatula.
Step 5: Chill
Wrap the tiramisu in plastic and refrigerate at least 6 hours-or better yet, overnight. The flavours deepen, the cream sets beautifully, and the ladyfingers soften to a cake-like texture.
Step 6: Add the Final Touch
Dust liberally with unsweetened cocoa powder just before serving. Add dark chocolate shavings, if desired, for added elegance and richness.
