Classic Tiramisu with Espresso-Soaked Ladyfingers

Brew 1 1/2 cups of strong espresso and allow it to cool to room temperature. Once cooled, stir in 1/4 cup of coffee liqueur and set aside.

In a heat-proof bowl, whisk together 6 egg yolks and 1/2 cup of sugar until pale and slightly thickened.

Create a double boiler by placing the bowl over a pot of simmering water (ensure the bowl doesn't touch the water). Cook the egg mixture, whisking constantly, until it reaches 160°F (about 5-7 minutes). The mixture should coat the back of a spoon.

Remove from heat and let cool for 10 minutes, stirring occasionally.

In a separate bowl, beat the mascarpone cheese until smooth. Gently fold the cooled egg mixture into the mascarpone until well combined.

In another bowl, whip 1 1/4 cups of heavy cream with 1 tsp vanilla extract and the remaining 1/4 cup of sugar until stiff peaks form.

Gently fold the whipped cream into the mascarpone-egg mixture in three additions, being careful not to deflate the mixture.

Quickly dip each ladyfinger into the espresso mixture (about 1 second per side - don't soak them or they'll fall apart).

Arrange a layer of soaked ladyfingers in the bottom of an 8x8 inch glass baking dish or trifle bowl.

Spread half of the mascarpone mixture evenly over the ladyfingers.

Add another layer of espresso-soaked ladyfingers on top.

Spread the remaining mascarpone mixture over the second layer of ladyfingers, smoothing the top with a spatula.

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

Before serving, dust the top generously with 3 tbsp unsweetened cocoa powder using a fine-mesh sieve.

Grate 2 oz of dark chocolate over the top for added decoration and flavor.

Optional: Garnish with fresh berries around the edges of the serving dish.