Tiramisu

Instructions

1. Combine the cooled coffee and coffee liqueur in a shallow dish. Set aside.
2. In a medium bowl, beat the egg yolks and sugar together using an electric mixer until the mixture is pale and thick, about 3 minutes.
3. Add the mascarpone cheese to the egg yolk mixture and continue beating until smooth and creamy. Ensure there are no lumps.
4. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the mascarpone mixture. Be careful not to deflate the cream.
5. In another clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the mascarpone mixture until fully incorporated.
6. One by one, quickly dip each ladyfinger into the coffee mixture, ensuring they are soaked but not soggy. Place them in a single layer at the bottom of a 9×9 inch dish.
7. Spread half of the mascarpone mixture over the first layer of ladyfingers. Smooth the top with a spatula.
8. Repeat the process with another layer of coffee-dipped ladyfingers, followed by the remaining mascarpone mixture.
9. Cover the tiramisu with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld together.
10. Before serving, dust the top with a generous amount of unsweetened cocoa powder. Cut into slices and serve chilled.
11. Tip: For a perfect texture, ensure the mascarpone and heavy cream are at room temperature before starting. Use a gentle hand when folding to maintain lightness.