Tiramisu

Serves 8

Ingredients

• 24-28 ladyfinger cookies
• 1 1/2 cups espresso or strong coffee
• 2 tbsp coffee liqueur (such as Kahlúa)
• 4 large eggs
• 1/2 cup granulated sugar
• 16 oz mascarpone cheese
• 1 cup heavy whipping cream
• 2-3 tbsp unsweetened cocoa powder
• 1 oz dark chocolate (optional, for shaving)

Instructions

1. 1Brew strong espresso or coffee and let it cool to room temperature. Stir in coffee liqueur. Set aside.
2. 2Separate the eggs: place yolks in a large mixing bowl and whites in a separate clean bowl.
3. 3Add sugar to the egg yolks. Beat with an electric mixer on medium-high speed until pale, thick, and ribbony (about 3-4 minutes).
4. 4Add the mascarpone to the yolk mixture. Beat on low speed just until smooth and combined; do not overmix. Set aside.
5. 5In the bowl with egg whites, beat on medium-high until soft peaks form. Gradually add the remaining sugar and continue beating until stiff, glossy peaks form (about 2-3 minutes).
6. 6In a separate bowl, whip the heavy cream to stiff peaks.
7. 7Gently fold the whipped cream into the mascarpone-yolk mixture using a spatula until mostly combined.
8. 8Fold the beaten egg whites into the mascarpone-cream mixture in two additions, folding carefully to keep the mixture light and airy. The final cream should be thick but fluffy.
9. 9Quickly dip each ladyfinger into the cooled espresso mixture (1-2 seconds per side; do not oversoak) and line the bottom of a 9x13-inch (or similar 2-quart) glass or ceramic dish with a single layer of soaked cookies. You may need to break a few to fit.
10. 10Spread half of the mascarpone cream evenly over the ladyfingers.
11. 11Repeat with a second layer of dipped ladyfingers, then top with the remaining cream. Smooth the top.
12. 12Cover tightly with plastic wrap and refrigerate at least 6 hours or overnight (best after 12-24 hours).
13. 13Just before serving, dust the top generously with 2-unsweetened cocoa powder using a fine-mesh sieve. Optionally, shave dark chocolate over the top for extra flair.
14. 14Cut into and serve chilled.