Tiramisu

Ingredients

• 4 egg yolks
• ½ cup (100 g) sugar
• 1 lb (450 g) mascarpone, at room temperature
• 1 cup (240 ml) heavy cream
• 1½ cups (360 ml) strong coffee or espresso, cooled
• 2 tbsp coffee liqueur or marsala (optional)
• 24 to 30 ladyfingers (savoiardi)
• Cocoa powder to dust

Method

1. Whisk the yolks and sugar over a pan of barely simmering water until thick, pale and hot to the touch (160°F / 71°C), about 5 minutes. Cool.
2. Beat in the mascarpone until smooth.
3. Whip the cream to soft peaks and fold it in.
4. Mix the coffee and liqueur in a shallow dish. Dip each ladyfinger for 1 to 2 seconds and lay half of them in a 9 x 13 inch (23 x 33 cm) dish.
5. Spread with half the cream, repeat with another layer of dipped ladyfingers and the rest of the cream.
6. Cover and chill at least 6 hours or overnight. Dust with cocoa before serving.