Tiramisu

Combine the coffee with 30 g of brown sugar in a large bowl and stir until fully dissolved; set aside as the soaking liquid.

In a separate bowl, whisk the mascarpone together with 60 ml of the coffee liqueur (add the Baileys if desired) until smooth.

Prepare a custard by whisking 140 g of granulated sugar with the 6 egg yolks in a heat‑proof bowl placed over a simmering water bath; continue whisking for 5–6 minutes until the mixture thickens slightly and reaches about 158°F.

Transfer the warm custard to the mascarpone mixture and whisk until fully incorporated; then place the combined filling in the refrigerator to cool completely, about 15 minutes.

While the filling cools, beat the 500 ml of double cream with 2 tsp vanilla extract using a low speed until soft peaks form; avoid over‑whipping.

Gently fold the whipped cream into the cooled mascarpone‑custard mixture, preserving the airy texture.

Quickly dip each ladyfinger into the coffee‑sugar liquid for 1–2 seconds, ensuring they are moist but not soggy, and arrange a single layer in a rectangular or square serving dish, leaving minimal gaps.

Spread half of the mascarpone filling evenly over the first layer of ladyfingers; optionally dust a thin layer of cocoa powder over this first filling.

Add a second layer of coffee‑dipped ladyfingers, then spread the remaining filling over the top, smoothing with a spatula.

Cover the dish and refrigerate for at least 4–5 hours, preferably overnight, to allow the flavors to meld and the dessert to set.

Just before serving, dust the surface generously with cocoa powder for a finishing touch.