Classic Italian Tiramisu with Espresso and Cocoa

Ingredients

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

Method

1. 01
   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. 02
   In a medium bowl, beat the heavy cream until stiff peaks form.
3. 03
   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. 04
   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. 05
   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. 06
   Cover and refrigerate the tiramisu for at least 4 hours, or overnight for best results.
7. 07
   Before serving, dust the top of the tiramisu with cocoa powder and garnish with shaved dark chocolate.