Step 1

Prepare the Mascarpone Custard: In a medium bowl, whisk together the egg yolks and sugar until they turn light and fluffy. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the egg mixture.Add the mascarpone cheese to the mixture and fold gently until well combined and smooth. Avoid over-mixing.

Step 2

Espresso Soak: Stir to combine the hot water and espresso powder, allow to cool. Combine the cooled espresso with the coffee liqueur in a shallow dish.

Step 3

Assemble the Tiramisu: Quickly dip each ladyfinger into the espresso mixture. Do not soak them – just a quick dip is enough. Arrange a layer of soaked ladyfingers at the bottom of a 9x13 inch dish or a similar-sized serving dish. Repeat with a second layer of soaked ladyfingers on top of the previous layer. Spread the mascarpone custard over the ladyfingers in an even layer.

Step 4

Chill and Serve: Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.Before serving, dust the top generously with sweetened cocoa powder. Serve chilled and enjoy!