Tiramisu
A classic Italian tiramisu — coffee-soaked ladyfingers layered with a light, airy mascarpone cream, finished with a dusting of cocoa.
Method
Whisk the yolks
Whisk the egg yolks with the sugar until pale and thick.
Fold in the mascarpone
Beat the mascarpone into the yolk mixture until smooth.
Whisk the whites
In a separate, clean bowl, whisk the egg whites to soft peaks, then gently fold them into the mascarpone mixture.
Dip the ladyfingers
Combine the cooled coffee with the liqueur, if using. Quickly dip each ladyfinger into the coffee — just enough to soak without turning soggy — and arrange in a single layer in a dish.
Layer
Spread half the mascarpone mixture over the ladyfingers. Repeat with a second layer of dipped ladyfingers and the remaining mascarpone.
Chill
Cover and refrigerate for at least 4 hours, ideally overnight, to let the layers set.
Serve
Dust generously with cocoa powder just before serving.