Classic Italian Tiramisu with Espresso and Cocoa

Ingredients

• 6 large egg yolks
• 3/4 cup granulated sugar
• 2/3 cup whole milk
• 1 1/4 cups heavy cream chilled
• 1 cup mascarpone cheese softened
• 2 cups espresso coffee cooled
• 2 tablespoons coffee liqueur
• 24-30 pieces ladyfingers
• 2 tablespoons unsweetened cocoa powder for dusting
• 1 ounce dark chocolate shaved, for garnish

Instructions

1. 1 In a medium saucepan, whisk together egg yolks and sugar until well blended. Add milk and cook over medium heat, stirring constantly, until the mixture boils. Boil gently for 1 minute, remove from heat, and allow to cool slightly. Cover and refrigerate for about 1 hour.
2. 2 In a medium bowl, beat the heavy cream until stiff peaks form.
3. 3 In a large bowl, whisk the mascarpone cheese until smooth. Gently fold in the chilled egg yolk mixture into the mascarpone, then fold in the whipped cream until combined.
4. 4 In a small bowl, combine the espresso and coffee liqueur. Quickly dip each ladyfinger into the espresso mixture and place it in a single layer at the bottom of a 9x13 inch dish.
5. 5 Spread half of the mascarpone mixture over the layer of ladyfingers. Repeat the process with another layer of dipped ladyfingers and the remaining mascarpone mixture.
6. 6 Cover and refrigerate the tiramisu for at least 4 hours, or overnight for best results.
7. 7 Before serving, dust the top of the tiramisu with cocoa powder and garnish with shaved dark chocolate.