Classic Tiramisù

Method

1. Separate the egg yolks from the whites and place the yolks in a mixing bowl. Add the sugar.
2. Beat the yolks and sugar together until pale, thick, and fluffy. This can be done with an electric mixer or by hand.
3. Add the mascarpone cheese a little at a time, mixing gently on low speed until fully incorporated. Be careful not to overmix.
4. In a separate bowl, whip the heavy cream (38-40% fat) until semi-whipped (soft peaks). You can use a whisk by hand or an electric mixer.
5. Gently fold the whipped cream into the mascarpone mixture using a spatula, from bottom to top, until smooth and homogeneous.
6. Add the orange liqueur (quantro or similar) and fold in gently until combined.
7. Prepare the coffee (espresso or strong brewed coffee) and let it cool completely. Stir in the unsweetened cocoa powder until dissolved.
8. Briefly dip each ladyfinger into the coffee-cocoa mixture – just one quick dip on one side – do not soak them, as they will soften in the fridge.
9. Spread a thin layer of the mascarpone cream on the bottom of a dish or tray.
10. Arrange a layer of dipped ladyfingers on top of the cream, placing them side by side.
11. Cover the ladyfingers with another layer of mascarpone cream, smoothing it out.
12. Repeat with another layer of dipped ladyfingers and then a final layer of cream on top.
13. Smooth the top layer of cream. Refrigerate for at least 2 hours, preferably overnight, to allow the flavors to meld and the ladyfingers to soften.
14. Just before serving, dust the top generously with unsweetened cocoa powder.