Tiramisu

Instructions

1. 1

   Brew espresso and let it cool to room temperature. Mix with coffee liqueur and set aside.

2. 2

   In a double boiler (a bowl or pot set over another pot of simmering water, where the steam gently heats the top vessel without direct contact with the heat source), whisk egg yolks and sugar together until thick and pale, about 5 minutes over simmering water.

3. 3

   Remove from heat and whisk in mascarpone cheese until smooth and well combined.

4. 4

   In a separate bowl, whip heavy cream to stiff peaks.

5. 5

   Gently fold the whipped cream into the mascarpone mixture in three additions.

6. 6

   Quickly dip each ladyfinger into the coffee mixture and arrange in a single layer in a 9x13 inch dish.

7. 7

   Spread half of the mascarpone mixture over the ladyfingers.

8. 8

   Repeat with another layer of dipped ladyfingers and remaining mascarpone mixture.

9. 9

   Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

10. 10

    Before serving, dust the top with cocoa powder and garnish with chocolate shavings.