Creamy Tiramisu

1: Dissolve espresso powder in hot water and mix well. Add in the liquor if desired.

2: In a heatproof bowl, whisk together the egg yolks and sugar, then place over a pot of simmering water to create a double boiler. Cook the egg yolks and sugar by whisking constantly for about 5-7 minutes until it becomes pale and thick.

3: Remove the bowl from heat and let it cool.

4: In another bowl, whisk the heavy cream to stiff peaks.

5: In yet another bowl, cream the mascarpone until smooth. Then add in the vanilla and cooled egg yolk mixture, combining thoroughly.

6: Gently fold in the whipped cream, starting with half of it first.

7: To assemble, dip the ladyfingers in the coffee mixture for about 2 seconds per side, then layer in a 9x9 pan.

8: Spread half of the cream mixture over the ladyfingers. Add another layer of dipped ladyfingers, then top with the remaining cream mixture.

9: Chill and cover for at least 6 hours or overnight.

10: Dust with cocoa powder before serving.