Ingredients

• 500g Mascarpone cheese
• 200g Ladyfinger biscuits
• 1 cup Strong brewed espresso (cooled)
• 4 large Egg yolks
• 1/2 cup Granulated sugar
• 1 cup Heavy cream
• 1 tsp Vanilla extract
• 2 tbsp Unsweetened cocoa powder
• 1 oz, grated Dark chocolate (for garnish, optional)

Instructions

1. 1

   Whisk the egg yolks and granulated sugar together in a large mixing bowl until the mixture becomes pale and thick, about 3-4 minutes.

2. 2

   Add the mascarpone cheese to the egg mixture and gently fold until smooth and well combined.

3. 3

   In a separate bowl, whip the heavy cream with the vanilla extract until soft peaks form.

4. 4

   Gently fold the whipped cream into the mascarpone mixture until it is fully incorporated and smooth. Be careful not to over-mix.

5. 5

   Dip each ladyfinger briefly into the cooled espresso, making sure both sides are soaked but not soggy.

6. 6

   Layer the soaked ladyfingers at the bottom of a 9x9 inch dish, arranging them to cover the base completely.

7. 7

   Spread half of the mascarpone and cream mixture over the ladyfingers, smoothing it out into an even layer.

8. 8

   Add another layer of espresso-dipped ladyfingers on top of the mascarpone layer, followed by the remaining mascarpone mixture.

9. 9

   Smooth the top layer with a spatula, then cover the dish with plastic wrap and refrigerate for at least 4 hours (preferably overnight) to allow the flavors to meld.

10. 10

    Before serving, sift the unsweetened cocoa powder over the top of the tiramisu and garnish with grated dark chocolate if desired.