Set up a double boiler: Heat a saucepan with 1.5 inches of water to a simmer.

Whisk the egg yolks: In a heatproof bowl, whisk egg yolks with ⅜ cup sugar until they’re pale and fluffy. It’s like a little magic happening right before your eyes. I love watching the mixture transform! (5-10 minutes).

Cook the custard: Place the bowl over simmering water, making sure it doesn’t touch the water. Whisk until warm and the sugar dissolves. Remove from heat.

Whip the cream: In a separate bowl, whip heavy cream with the remaining sugar until soft peaks form. Add mascarpone and vanilla extract, mixing until smooth.

Combine: Gently fold the egg yolk mixture into the mascarpone mixture until fully incorporated.

The double boiler ensures egg yolks are gently heated to a safe temperature while maintaining a smooth texture. Whipping the cream separately allows the custard to hold its structure.

Prepare the coffee mixture: Combine cooled espresso with coffee liqueur (if using) in a shallow bowl.

Dust the dish: Sift a thin layer of cocoa powder over the bottom of the baking dish.

Dip and layer:

Quickly dip each ladyfinger into the coffee mixture (3-4 seconds per side) and arrange them in a single layer in the dish.

Spread half the mascarpone custard evenly over the ladyfingers.

Repeat layers: Add another layer of dipped ladyfingers, followed by the remaining custard.

Finish with cocoa: Dust the top generously with cocoa powder.

Ladyfingers absorb liquid quickly, so over-soaking them can make your tiramisu soggy. A brief dip ensures they stay firm and flavorful.

Refrigerate: Cover the dish with plastic wrap and refrigerate for 6-8 hours, or overnight for the best flavor.

Slice and serve: Freeze for 10-15 minutes before cutting for clean slices. Serve chilled, optionally garnished with dark chocolate shavings.