Servings: 8-10

Prep Time: 30 minutes

Chill Time: 4+ hours (overnight for best results)

Ingredients:

. 6 large egg yolks

. ¾ cup granulated sugar

. 1 cup heavy cream (cold)

. 8 oz mascarpone cheese (room temp)

. ¾ cups strong espresso or coffee, cooled

. ½ cup coffee liqueur (e.g., Kahlua, Tia Maria, or espresso-flavored vodka)

. ¼ cup dark rum, brandy, or Marsala wine (optional but adds depth)

. 24-30 ladyfingers (Savoiardi biscuits)

. Unsweetened cocoa powder, for dusting

. Dark chocolate shavings (optional)

Instructions:

1. Make the Mascarpone Cream

In a heatproof bowl, whisk together egg yolks and sugar.

Place over a double boiler (simmering water) and whisk for about 5 minutes until thick and pale. Remove from heat and let it cool slightly.

In a separate bowl, whip heavy cream to soft peaks.

Add mascarpone cheese and whisk until smooth.

Fold the whipped cream into the mascarpone mixture gently.

2. Make the Boozy Coffee Mixture

Mix cooled espresso with coffee liqueur and dark rum/brandy/Marsala in a shallow dish.

3. Assemble the Tiramisu

Quickly dip each ladyfinger into the boozy espresso mixture for about 1-2 seconds (don’t over-soak).

Arrange a layer of dipped ladyfingers in a 9×13-inch dish.

Spread half of the mascarpone cream evenly over the ladyfingers.

Repeat with another layer of dipped ladyfingers, then spread the remaining mascarpone cream on top.

4. Chill & Serve

Cover and refrigerate for at least 4 hours (overnight is best).

Before serving, dust generously with cocoa powder and add dark chocolate shavings.

For an extra boozy kick, drizzle a little coffee liqueur on top before serving.

Optional Boozy Enhancements:

Add 2 tbsp of Amaretto or Frangelico (hazelnut liqueur) to the mascarpone mixture for a nutty twist.

Serve with a shot of espresso martini or spiked coffee on the side.