Classic Tiramisu

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.Once cooled, gently fold in the mascarpone cheese until smooth and creamy.

5.In a separate bowl, whip the heavy cream until stiff peaks form.

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

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

8.Quickly dip each ladyfinger into the coffee mixture, ensuring they are soaked but not soggy, then arrange them in a single layer in a 9x9 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 dark chocolate shavings if desired.