Classic espresso tiramisu

• 3 large egg yolks
• 120 ml granulated sugar
• 240 ml mascarpone cheese, room temperature
• 350 ml heavy cream, chilled
• 350 ml strong espresso or very dark coffee, cooled
• 30 ml coffee liqueur (optional)
• 1 package (200g) ladyfingers (savoiardi)
• 30 ml unsweetened cocoa powder for dusting

1. In a medium heat-proof bowl, whisk the egg yolks and sugar together. Place the bowl over a pot of simmering water (bain-marie) and whisk constantly for about 6-8 minutes until the mixture is pale and thick. Remove from heat and let cool slightly.
2. Fold the room-temperature mascarpone cheese into the egg yolk mixture until smooth and combined.
3. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture to maintain aeration.
4. Combine the cooled espresso and coffee liqueur in a shallow dish.
5. Quickly dip each ladyfinger into the coffee (about 1 second per side to prevent sogginess) and arrange them in a single layer in a serving dish or individual glasses.
6. Spread half of the mascarpone cream over the ladyfingers.
7. Repeat with another layer of coffee-soaked ladyfingers and finish with the remaining cream. Smooth the top with a spatula.
8. Cover and refrigerate for at least 6 hours, or preferably overnight, to allow the flavors to meld and the structure to set.
9. Just before serving, dust generously with cocoa powder through a fine-mesh sieve. Keep refrigerated until the moment of consumption.

Serve chilled in a stemmed glass or a coupe for a sophisticated look. Pair with a shot of espresso or a glass of Vin Santo.