In a heatproof bowl, whisk together egg yolks and sugar. Place over simmering water (double boiler) and whisk constantly for 5–7 minutes until thick and pale. Let it cool slightly.
In another bowl, whip the heavy cream to soft peaks.
Fold the mascarpone and vanilla into the egg yolk mixture, then gently fold in the whipped cream until smooth.
Prepare coffee mixture:
Mix cooled coffee with coffee liqueur (if using).
Assemble the tiramisu:
Quickly dip each ladyfinger into the coffee (don’t soak, just a quick dip).
Arrange a layer of soaked ladyfingers in a serving dish.
Spread half of the mascarpone cream over the ladyfingers.
Repeat with another layer of dipped ladyfingers and the remaining cream.
Chill:
Cover and refrigerate for at least 4 hours, preferably overnight, to let the flavors meld and cream set.
Serve:
Dust with cocoa powder and sprinkle with chocolate shavings just before serving.
If you want, I can also give you a super quick 15-minute no-bake tiramisu version that doesn’t require eggs or long chilling. It’s perfect when you’re in a hurry but still want that classic taste.
