Classic Italian Tiramisù

Directions

• Prepare the Coffee
  Brew the coffee and let it cool completely.
  
• Make the Mascarpone Cream
  Yolk mixture
  Whisk the egg yolks with 50 g of the sugar until pale, thick, and creamy.
  Add the vanilla (if using), then gently mix in the mascarpone until smooth.
  Egg whites
  In a clean bowl, whisk the egg whites until soft peaks form.
  Gradually add the remaining 50 g sugar, continuing to whisk until glossy, firm peaks.
  Combine
  Gently fold the whipped egg whites into the mascarpone mixture in 2–3 additions, using slow, upward movements to keep the cream airy.
• Assemble
  Quickly dip each ladyfinger into the coffee (very briefly, do not soak).
  Arrange a layer in a serving dish.
  Spread half of the mascarpone cream over the biscuits.
  Repeat with another layer of dipped ladyfingers and finish with the remaining cream.
• Chill & Finish
  Cover and refrigerate for at least 4 hours, ideally overnight.
  Just before serving, dust generously with unsweetened cocoa powder.