Instructions
Prepare the Mascarpone Mixture: In a large bowl, whisk the egg yolks and sugar together until pale and creamy. Add the mascarpone cheese and mix until smooth.
Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture until well combined.
Soak the Ladyfingers: In a shallow dish, combine the cooled coffee or espresso with the coffee liqueur (if using). Quickly dip each ladyfinger into the coffee mixture, making sure not to soak them too long to prevent them from becoming too soggy.
Assemble the Tiramisu: Arrange a layer of soaked ladyfingers in the bottom of a 9×13 inch dish. Spread half of the mascarpone mixture over the ladyfingers. Repeat with another layer of soaked ladyfingers and the remaining mascarpone mixture.
Chill: Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the tiramisu to set.
Serve: Before serving, dust the top of the tiramisu with unsweetened cocoa powder. Slice into squares and serve chilled.
