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Ingredients
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Mascarpone cream
Coffee soak
Layers
Method
Mascarpone cream
Prepare egg-sugar sabayon
In a heatproof bowl (or the bowl of a stand mixer), whisk together the 4 egg yolks and 1 cup granulated sugar until smooth. Place the bowl over a saucepan of barely simmering water (double boiler) making sure the bowl does not touch the water. Whisk constantly for about 6–8 minutes until the mixture is pale, thick, and has slightly increased in volume and reaches about 160°F (safe for eggs). Remove from heat and let cool slightly.
Whip cream & combine
In a separate bowl, whip 1 cup cold heavy cream with 1 tsp vanilla extract to soft–stiff peaks. Fold one-third of the whipped cream into the mascarpone mixture to lighten it, then gently fold in the remaining whipped cream until uniform. Chill the completed mascarpone cream in the refrigerator while you prepare the coffee soak and assemble (about 10–15 minutes).
Coffee soak
Combine 2 cups cooled strong coffee or espresso with the optional 3 tbs coffee liqueur in a shallow bowl or wide container. Taste and adjust: it should be strong and slightly sweetened by the liqueur if using. Keep the mixture at room temperature.
Layers
Assemble tiramisu - first layer
Quickly dip each ladyfinger (savoiardi) into the coffee mixture for 1–2 seconds per side — do not soak; they should be moist but not falling apart. Line the bottom of a 9x9-inch (or similar-sized) dish with a single layer of dipped ladyfingers, trimming to fit if necessary.
Add cream
Spread about half of the mascarpone cream evenly over the first ladyfinger layer, smoothing to the edges with an offset spatula.
Second layer
Repeat with another layer of quickly dipped ladyfingers, arranging them to cover the cream, then spread the remaining mascarpone cream on top, smoothing the surface.
Finish and chill
Cover the assembled tiramisu tightly with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow flavors to meld and the dessert to set.
Dust with cocoa
Just before serving, sift 3 tablespoons unsweetened cocoa powder evenly over the top. If desired, grate 1 tablespoon bittersweet chocolate over the cocoa for extra texture and flavor.
Cut into squares and serve chilled. Keep refrigerated; consume within 2–3 days.