Classic Tiramisu

Ingredients

• 6 large egg yolks
• ¾ cup granulated sugar
• 16 oz mascarpone cheese, cold
• 1½ cups heavy cream, cold
• 1½ cups strong brewed espresso, cooled
• 3 tbsp coffee liqueur
• 24 savoiardi ladyfinger biscuits
• 2 tbsp unsweetened cocoa powder

Method

1. Whisk the yolks and sugar in a heatproof bowl set over barely simmering water until thick, pale and 160°F, about 5 minutes. Let it cool.
2. Beat the mascarpone into the cooled yolks until smooth.
3. Whip the cream to soft peaks and fold it gently into the mascarpone mixture.
4. Stir the espresso and liqueur together in a shallow dish. Dip each ladyfinger for 1 to 2 seconds per side and lay half of them in a 9 by 13-inch dish.
5. Spread half the cream over the ladyfingers, then repeat with the remaining ladyfingers and cream.
6. Cover and refrigerate at least 6 hours, then dust with cocoa through a sieve just before serving.

Notes