Tiramisu

Preparing the Egg Mixture

In a large mixing bowl, whisk together the egg yolks and granulated sugar until the mixture becomes thick and pale.

Place the bowl over a pot of simmering water (double boiler method) and continue to whisk for about 5-7 minutes until the mixture is hot and the sugar is completely dissolved. Remove from heat and let it cool slightly.

Adding the Mascarpone

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

Whipping the Cream

In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form.

Gently fold the whipped cream into the mascarpone mixture until fully incorporated.

Preparing the Coffee Mixture

In a shallow dish, combine the cooled brewed coffee and coffee liqueur (if using).

Assembling the Tiramisu

Quickly dip each ladyfinger biscuit into the coffee mixture, making sure not to soak them too long to avoid becoming too soggy.

Arrange a layer of the soaked ladyfingers in the bottom of a 9x13 inch dish or a similarly sized serving dish.

Spread half of the mascarpone mixture over the ladyfingers, smoothing it out evenly.

Repeat with another layer of soaked ladyfingers and the remaining mascarpone mixture.

Chilling

Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the tiramisu to set.

Serving

Just before serving, dust the top of the tiramisu with unsweetened cocoa powder.

Garnish with dark chocolate shavings if desired.