Ingredients

• 6 egg yolks
• 0.75 cup granulated sugar
• 1.33 cup heavy cream, cold
• 1 pound mascarpone cheese, room temperature
• 2 tablespoon coffee liqueur
• 1.5 cup espresso, cooled
• 3 tablespoon coffee-flavored liqueur
• 40 Italian ladyfinger cookies
• 2 tablespoon unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 0.25 teaspoon salt

Steps

1. Pour cooled espresso into a shallow dish. Add the optional coffee liqueur and liqueur for dipping if using. Set aside for dipping ladyfingers.
2. Fill a larger mixing bowl with ice water and set a medium heatproof bowl on top, making sure the bottom doesn't touch the water. Add egg yolks and sugar to the heatproof bowl.
3. Whisk the egg yolks and sugar together over the ice bath for 8 to 10 minutes, stirring constantly, until pale, thick, and the mixture reaches 160°F (71°C) on a food thermometer or forms a ribbon when the whisk is lifted. This ensures food safety by pasteurizing the raw eggs.
4. Remove the bowl from the ice bath and whisk in the vanilla extract and salt.
5. In a separate large bowl, gently fold the mascarpone cheese into the egg mixture using a spatula, working carefully to avoid overmixing. The mixture should be smooth and creamy.
6. In another clean, chilled bowl, whip the cold heavy cream until stiff peaks form, using a whisk or electric mixer.
7. Gently fold the whipped cream into the mascarpone mixture in two additions, being careful to preserve the airiness of the cream.
8. Quickly dip each ladyfinger into the cooled espresso mixture for 1 to 2 seconds per side (do not soak or they will become soggy), then arrange in a single layer in the 9x13 baking dish.
9. Spread half of the mascarpone cream mixture evenly over the dipped ladyfinger layer using a spatula.
10. Repeat with another layer of dipped ladyfingers, then top with the remaining mascarpone cream mixture, smoothing the top.
11. Cover the tiramisu with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, allowing the flavors to meld and the texture to set properly.
12. Just before serving, use a fine-mesh sieve to dust the top of the tiramisu with unsweetened cocoa powder in an even layer.
13. Cut into 12 pieces and serve chilled. Wipe the knife clean between cuts for neat portions.