Ingredients
6 large egg yolks
¾ cup (150g) granulated sugar
1 cup (250g) mascarpone cheese
1½ cups (360ml) heavy cream
2 cups (480ml) strong brewed coffee or espresso, cooled
¼ cup (60ml) coffee liqueur (optional, e.g., Kahlúa)
7 oz (200g) ladyfingers (savoiardi)
Unsweetened cocoa powder (for dusting)
Instructions:
1. Make the Mascarpone Cream
In a large bowl, whisk egg yolks and sugar until pale, thick, and creamy (about 3–5 minutes).
Add mascarpone cheese and mix until smooth and lump-free.
2. Whip the Cream
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the mascarpone mixture until fully combined. Set aside.
3. Prepare the Coffee Dip
Mix cooled coffee and coffee liqueur (if using) in a shallow dish.
4. Assemble the Tiramisu
Quickly dip each ladyfinger into the coffee mixture (1–2 seconds per side)—avoid oversoaking.
Arrange a layer of dipped ladyfingers in a 9×13-inch dish.
Spread half of the mascarpone cream evenly over the ladyfingers.
Repeat with a second layer of dipped ladyfingers and the remaining cream.
5. Chill & Serve
Cover with plastic wrap and refrigerate for at least 4 hours (or overnight).
Before serving, dust generously with cocoa powder using a fine sieve.
Enjoy chilled! 
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