Traditional Italian Tiramisu

Ingredients:

For the Coffee Mixture:
- 1 1/2 cups strong brewed coffee (preferably espresso), cooled
- 1/4 cup coffee liqueur (optional, such as Kahlúa)
For the Cream Filling:
- 6 large egg yolks (at room temperature)
- 3/4 cup granulated sugar
- 1 1/2 cups mascarpone cheese (room temperature)
- 1 cup heavy cream (chilled)
- 1 teaspoon pure vanilla extract
For Assembling:
- 24-30 ladyfinger cookies (savoiardi)
- Unsweetened cocoa powder (for dusting)
- Dark chocolate shavings (optional, for garnish)

Instructions:

Prepare the Coffee Mixture:
- Brew the coffee and let it cool to room temperature. Once cooled, mix in the coffee liqueur (if using). Set aside.
Make the Cream Filling:
- In a large heatproof bowl, whisk together the egg yolks and sugar. Place the bowl over a pot of simmering water (double boiler method), ensuring the bowl doesn’t touch the water. Whisk continuously for about 5 minutes until the mixture becomes thick and pale.
- Remove the bowl from the heat and allow the egg mixture to cool slightly.
- In a separate bowl, whip the chilled heavy cream to stiff peaks using an electric mixer. Set aside.
- Gently fold the mascarpone cheese into the egg mixture until smooth. Then, carefully fold in the whipped cream until fully combined. Add the vanilla extract and mix until well incorporated.
Assemble the Tiramisu:
- Quickly dip each ladyfinger into the coffee mixture, ensuring it’s soaked but not soggy. Lay the dipped ladyfingers in the bottom of a 9×13-inch (or similar-sized) serving dish, arranging them in a single layer.
- Once the first layer is complete, spread half of the mascarpone cream mixture over the ladyfingers and smooth it into an even layer.
- Repeat the process by adding another layer of soaked ladyfingers on top, followed by the remaining mascarpone cream mixture.
Chill the Tiramisu:
- Cover the tiramisu with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. The longer it sits, the better the flavors will meld together.
Serve:
- Before serving, dust the top of the tiramisu generously with unsweetened cocoa powder and optionally sprinkle with dark chocolate shavings for an added touch of elegance.
- Slice and enjoy the rich, velvety goodness of this classic Italian dessert!

Tips:

Coffee: Use strong, freshly brewed coffee for the best flavor. If you don’t want to use liqueur, you can simply substitute the alcohol with more coffee.
Mascarpone: Make sure your mascarpone is at room temperature before mixing. It’ll blend more easily into the egg mixture.
Egg Safety: Since this recipe uses raw eggs, be sure to use pasteurized eggs if you’re concerned about food safety, especially for young children, pregnant women, or the elderly.

Notes:

Make Ahead: Tiramisu is best when made a day ahead of time. This gives the flavors time to develop and the texture to set properly.
Storage: Store any leftovers in an airtight container in the fridge for up to 2-3 days. The texture and flavor only improve with time!