Tiramisu

Add sugar to the egg yolks and beat with a whisk or electric mixer until thick and pale.

Prepare a small pot with enough water so that when the bowl with the egg mixture is placed on top, the water level is below the bottom of the bowl.

Heat the water on high until it begins to steam and bubble, then reduce to low heat.

Place the bowl over the pot, stirring continuously to dissolve the sugar. (If you prefer not to eat raw yolks, heat to 70°C).

Remove from heat once the sugar is dissolved and continue whisking until the mixture cools to room temperature.

Add the mascarpone cheese, mixing gently with the lowest mixer speed until smooth.

In another bowl, add the whipping cream and beat on high speed until thickened and no longer runny.

Gently fold the whipped cream into the mascarpone egg mixture with a spatula until combined.

Dip both sides of each lady finger in coffee liqueur and layer them to cover the bottom of your serving dish.

Spread half of the mascarpone mixture over the lady fingers, smoothing the surface.

Repeat with another layer of dipped lady fingers and top with the remaining mascarpone mixture.

Chill in the refrigerator for at least 6 hours to allow the lady fingers to soften and the flavors to meld.

Before serving, dust the surface evenly with cocoa powder.