Classic Italian Tiramisu with Mascarpone Cream

In a heatproof bowl, whisk the egg yolks and sugar until pale, thick, and slightly glossy. This incorporates air and creates a smooth base for the custard.

Heat the milk over medium heat until just steaming, not boiling. Slowly whisk the warm milk into the egg mixture to gently temper the yolks.

Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon. Do not let it boil. Remove from heat and cool completely to room temperature.

In a separate bowl, whip the cold heavy cream to stiff peaks. Refrigerate until ready to use.

Once the custard has cooled, gently fold in the mascarpone until smooth. Carefully fold in the whipped cream, keeping the mixture light and airy.

In a shallow dish, combine the cooled coffee with the coffee liqueur, if using.

Quickly dip each ladyfinger into the coffee mixture, turning once, and arrange a single layer in a 9×9-inch serving dish. Do not oversoak.

Spread half of the mascarpone cream evenly over the ladyfingers.

Repeat with a second layer of dipped ladyfingers, then top with the remaining mascarpone cream, smoothing the surface.

Cover tightly and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the dessert to set.

Just before serving, dust generously with cocoa powder and garnish with dark chocolate shavings if desired.