Simple Tiramisu

Ingredients

• 6 egg yolks
• 150g caster sugar
• 500g mascarpone, room temperature
• 300ml heavy cream
• 200ml strong espresso, cooled
• 3 tbsp coffee liqueur (optional)
• 24–28 savoiardi (ladyfinger) biscuits
• Cocoa powder, for dusting

Steps

1. 1

   Whisk egg yolks and sugar together in a heatproof bowl over barely simmering water for 8–10 min until thick, pale, and tripled in volume. Remove from heat and cool completely.

2. 2

   In a separate bowl, whip the cream to soft peaks.

3. 3

   Fold mascarpone into the cooled egg mixture until smooth. Gently fold in the whipped cream until just combined.

4. 4

   Mix espresso and liqueur in a shallow dish. Quickly dip each ladyfinger — about 2 seconds per side — and arrange in a single layer in a 9×13 inch dish.

5. 5

   Spread half the mascarpone cream over the biscuit layer. Add a second layer of dipped biscuits, then the remaining cream.

6. 6

   Smooth the top, cover, and refrigerate for at least 6 hours (overnight is best). Dust generously with cocoa powder right before serving.