Classic Tiramisu

Whisk the egg yolks and sugar together in a large heatproof bowl set over a pot of gently simmering water. Whisk continuously for four to five minutes until the mixture is thick, pale, and reaches sixty-five degrees Celsius.

Remove the bowl from the heat and allow the egg mixture to cool for five minutes, then add the mascarpone cheese and fold gently with a spatula until completely smooth with no lumps remaining.

In a separate chilled bowl, whip the heavy cream with an electric mixer on medium-high speed until stiff peaks form. Be careful not to over-whip, as the cream will become grainy and eventually turn to butter.

Fold the whipped cream into the mascarpone mixture in three additions, using a large spatula and gentle sweeping motions from the bottom up, rotating the bowl as you fold to maintain as much volume as possible.

Combine the cooled espresso and coffee liqueur in a shallow dish. Working quickly, dip each ladyfinger into the coffee mixture for no more than two seconds per side — they should be moist but not saturated or they will collapse.

Arrange a single layer of soaked ladyfingers in the bottom of a twenty-three by thirty-three centimetre dish, trimming pieces to fill any gaps. Spread half of the mascarpone cream evenly over the biscuit layer.

Repeat with a second layer of dipped ladyfingers and the remaining mascarpone cream, smoothing the top with an offset spatula. Cover tightly with cling film and refrigerate for at least six hours, or ideally overnight.

Just before serving, dust the entire surface generously with unsweetened cocoa powder through a fine-mesh sieve for an even coating. Cut into portions with a sharp knife, wiping the blade between each cut for clean slices.