Classic Italian dessert made with coffee and mascarpone.

Brew 1 cup of espresso coffee and let it cool to room temperature. If desired, mix in 2 tablespoons of coffee liqueur for added flavor.

Brew the Coffee

In a mixing bowl, whisk together 3 egg yolks and 1 tablespoon of granulated sugar until the mixture is pale and creamy.

Whisk Egg Yolks

Gently fold in 1 cup of mascarpone cheese into the egg yolk mixture until smooth and well combined.

In a separate bowl, whip 1 cup of heavy cream and 1 teaspoon of vanilla extract until soft peaks form.

Fold the whipped cream into the mascarpone mixture gently, being careful not to deflate the cream.

Quickly dip each ladyfinger into the cooled espresso (and liqueur mix if using) for about 1-2 seconds. Do not soak them.

Arrange a layer of dipped ladyfingers at the bottom of a 9x9-inch baking dish. Spread half of the mascarpone mixture over the ladyfingers.

Add another layer of dipped ladyfingers followed by the remaining mascarpone mixture on top.

Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

Before serving, dust the top of the tiramisu with 2 tablespoons of cocoa powder and sprinkle shaved dark chocolate.

Slice into squares and enjoy this classic Italian dessert!