Classic Tiramisu with Amaretto-Soaked Ladyfingers

Brew 1 cup of espresso or strong coffee and allow it to cool completely to room temperature.

Once cooled, stir 3 tbsp of Amaretto liqueur into the coffee and set aside in a shallow dish for dipping the ladyfingers.

Fill a medium saucepan with about 1 inch of water and bring to a simmer over medium heat.

In a large heatproof bowl that fits over the saucepan without touching the water, whisk together 4 egg yolks and 1/2 cup granulated sugar.

Place the bowl over the simmering water (creating a double boiler) and whisk constantly for 5-7 minutes, until the mixture becomes pale, thick, and has roughly doubled in volume. The temperature should reach 160°F (71°C) to ensure the eggs are safe to eat.

Remove the bowl from heat and continue to whisk for another minute to cool slightly.

Add 8 oz of mascarpone cheese to the egg mixture and whisk until smooth and fully incorporated, being careful not to overmix.

In a separate clean bowl, whip 3/4 cup heavy cream with 1 tsp vanilla extract and 1/8 tsp salt until stiff peaks form.

Using a rubber spatula, gently fold the whipped cream into the mascarpone mixture in three additions, maintaining as much air as possible for a light texture.

Chop 2 oz dark chocolate into small shavings using a sharp knife and set aside.

To assemble, briefly dip each ladyfinger into the coffee-Amaretto mixture for 1-2 seconds per side. Do not soak them or they will become too soggy.

Arrange 12 soaked ladyfingers in a single layer in the bottom of a 8x8 inch serving dish or individual serving glasses.

Spread half of the mascarpone mixture evenly over the ladyfingers.

Sprinkle half of the chocolate shavings over the mascarpone layer.

Create a second layer with the remaining 12 soaked ladyfingers.

Top with the remaining mascarpone mixture, spreading it into an even layer.

Dust the top with 2 tbsp unsweetened cocoa powder using a fine-mesh sieve.

Sprinkle the remaining chocolate shavings on top for decoration.

Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the dessert to set properly.

Serve chilled, cutting into portions if using a single dish.