In a heatproof bowl, whisk egg yolks and sugar together. Place over a pot of simmering water (double boiler method) and whisk constantly until thickened and pale (about 5 minutes). Remove from heat and let cool slightly.
In a large bowl, beat the heavy cream until stiff peaks form.
In another bowl, whisk mascarpone until smooth.
Gently fold the mascarpone into the egg mixture, then fold in the whipped cream until fully combined and silky.
Step 2: Prepare the Coffee Syrup
Brew strong espresso and let it cool.
Stir in the coffee liqueur (optional).
Step 3: Assemble the Tiramisu
Quickly dip ladyfingers into the cooled espresso mixture (do not soak, just a quick dip).
Arrange a layer of soaked ladyfingers at the bottom of a square or rectangular dish.
Spread half of the cream mixture evenly over the biscuits.
Repeat with another layer of soaked ladyfingers and finish with the remaining cream mixture.
Smooth the top with a spatula.
Step 4: Chill and Finish
Cover the dish with plastic wrap and refrigerate for at least 4–6 hours (overnight for best results).
Before serving, dust the top generously with cocoa powder.
Step 5: Decorate and Serve
Garnish with fresh strawberries, blueberries, raspberries, and blackberries.
Add a sprig of mint for freshness.
Plate with caramel drizzle for a gourmet presentation.
Tips for Best Results
Use high-quality espresso for authentic flavor.
Make sure mascarpone is room temperature for easy blending.
