Classic Italian Tiramisu

1. In a heat‑proof bowl, whisk together the egg yolks and granulated sugar until the mixture becomes pale and thick, about 3–4 minutes.

2. Place the bowl over a pot of simmering water (double boiler) and continue whisking for 5 minutes until the mixture reaches 158°F (160°F) to safely pasteurize the eggs.

3. Remove the bowl from heat and let it cool slightly, then fold in the mascarpone cheese until smooth and fully incorporated.

4. In a separate chilled bowl, whip the heavy cream until soft peaks form; gently fold the whipped cream into the mascarpone‑egg mixture, creating a light, airy cream.

5. Combine the cooled coffee with the coffee liqueur (if using) in a shallow dish.

6. Quickly dip each savoiardi into the coffee mixture—just 1–2 seconds per side—to soak without becoming soggy, and arrange a single layer of soaked ladyfingers in the bottom of a 20 cm (8‑inch) square dish.

7. Spread half of the mascarpone cream evenly over the ladyfinger layer, smoothing the surface with a spatula.

8. Add a second layer of coffee‑dipped savoiardi, then top with the remaining mascarpone cream, spreading it smooth.

9. Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the dessert to set.

10. Just before serving, sift the unsweetened cocoa powder over the top of the tiramisu for an even dusting.

11. Garnish with shaved dark chocolate for added texture and visual appeal.

12. Slice into squares and serve chilled.