Tiramisu

In a heatproof bowl, whisk together egg yolks and sugar. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture thickens. Remove from heat and let it cool.

Add mascarpone cheese to the egg mixture and mix until smooth.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold it into the mascarpone mixture.

In a shallow dish, combine the brewed espresso and coffee liqueur (if using).

Quickly dip each ladyfinger into the espresso mixture and arrange a layer in the bottom of your serving dish.

Spread half of the mascarpone mixture over the ladyfingers.

Repeat with another layer of dipped ladyfingers and the remaining mascarpone mixture.

Refrigerate for at least 4 hours or overnight.

Before serving, dust the top with cocoa powder and garnish with chocolate shavings, if desired.