The Best Tiramisu Recipe

In a heatproof bowl, whisk together the egg yolks and granulated sugar over a pot of simmering water (double boiler method) until the mixture gets thick and pale, around 8-10 minutes.

Remove the bowl from the heat and let it cool a bit before gently stirring in the mascarpone cheese until well blended.

In another bowl, beat the cold heavy cream until it forms stiff peaks; this should take about 3-4 minutes.

Carefully fold the whipped cream into the mascarpone mixture until it's just combined, trying not to lose that light texture.

In a shallow dish, combine the brewed espresso or coffee with the coffee liqueur if you're using it.

Quickly dip each ladyfinger into the coffee mixture; don't soak them too long or they'll get mushy, just a quick dunk on each side.

Arrange a layer of dipped ladyfingers at the bottom of a serving dish.

Spread half of the mascarpone and cream mixture evenly over the ladyfingers.

Add another layer of dipped ladyfingers on top of the mascarpone layer, then cover with the remaining mascarpone mixture.

Dust the top generously with cocoa powder, then chill the entire tiramisu for at least 4 hours before serving and enjoying your treat!