Classic Tiramisu with Rich Espresso and Creamy Mascarpone

1.In a medium saucepan, whisk together the egg yolks and granulated sugar until well combined.

2.Add the milk to the saucepan and cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 8-10 minutes. Do not let it boil.

3.Remove the saucepan from heat and let the mixture cool completely.

4.In a large mixing bowl, whip the heavy cream until stiff peaks form.

5.Once the egg mixture is cool, gently fold in the mascarpone cheese until smooth and well combined.

6.Carefully fold the whipped cream into the mascarpone mixture until fully incorporated, being careful not to deflate the cream.

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

8.Quickly dip each ladyfinger into the espresso mixture, ensuring they are soaked but not soggy, and layer them in the bottom of a 9x13 inch dish.

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

10.Repeat the process with another layer of dipped ladyfingers, followed by the remaining mascarpone mixture on top.

11.Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

12.Before serving, dust the top with cocoa powder and garnish with grated dark chocolate.