Tiramisu

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• Step 1

  Pour coffee into a shallow baking dish and set aside.

• Step 2

  In the bowl of a stand mixer fitted with a whisk attachment, beat the egg yolks at low speed, just until combined. Add the sugar and salt and whisk on medium-high speed until the mixture is a pale yellow color, about 2 minutes. Scrape down the bowl as needed. Add the mascarpone cheese and beat at medium speed until the mixture is smooth. Transfer the mixture to a large bowl and set aside.

• Step 3

  Return the bowl to the mixer (without washing.) Add the heavy cream and beat on medium speed for 2-3 minutes, or until it is frothy. Increase speed to high and continue to beat until the cream holds stiff peaks. Fold one-third of the whipped cream into the mascarpone mixture, then gently fold in the rest of the cream until all of the white streaks are incorporated. Set aside.

• Step 4

  Working with one ladyfinger at a time, dip one side of the ladyfinger into the coffee, instantly flip it over and dip the other side, then transfer it to the 8x8 dish. Make sure you work fast or else the ladyfinger will soak up too much coffee and get soggy. Repeat this process until you have a single layer of coffee-dipped ladyfingers. Trim ladyfingers as needed to fit neatly into the dish.

• Step 5

  Spread half of the mascarpone/whipped cream mixture evenly over the dipped lady fingers. Place one tablespoon of the cocoa in a mesh strainer and dust cocoa over the mascarpone/whipped cream mixture until it's fully covered. Repeat the dipping process with the remaining ladyfingers, then arrange them in the dish on top of the dusted cocoa in another single layer. Spread the remaining mascarpone/whipped cream mixture on top of the ladyfingers, and dust with the remaining cocoa.

• Step 6

  Cover the dish with plastic wrap or aluminum foil and refrigerate for at least 6 hours, up to 24. Garnish with shaved chocolate before serving, if desired. Serve chilled.

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