Step-by-Step Instructions for Italian Tiramisu

• Begin by setting up a double boiler—place a heatproof bowl over a pot of simmering water. Add 6 egg yolks and ¾ cup of granulated sugar into the bowl. Whisk vigorously for about 5 minutes until the mixture becomes thick, pale, and satiny.
• Once the egg and sugar mixture is done, remove it from heat and gently stir in 2 cups of mascarpone cheese.
• In a separate chilled bowl, pour in 1 ½ cups of heavy cream and whip on medium-high speed until stiff peaks form.
• Gently fold the whipped cream into the mascarpone mixture using a spatula.
• In a shallow dish, mix together 2 cups of cooled espresso or strong coffee with 2 tablespoons of coffee liqueur if using.
• Take each ladyfinger and briefly dip it into the espresso mixture for just 1-2 seconds.
• Arrange half of the dipped ladyfingers in a single layer in a 9x13 serving dish and spread half of the mascarpone mixture over them.
• Repeat the process with the remaining ladyfingers and layer them in the dish, spreading the remaining mascarpone mixture on top.
• Cover your assembled tiramisu with plastic wrap and refrigerate for at least 6 hours.
• Before serving, dust the top generously with unsweetened cocoa powder and add dark chocolate curls if desired.