Tiramisu

Directions

1. Using a stand mixer with a medium bowl, whip egg yolks and ¼ cup of sugar until very pale yellow and about tripled in volume. Peaks should fall from beaters when lifted from the mixer. Transfer mixture to a large bowl and set aside.
2. In a second medium bowl, whip heavy cream and remaining ¼ cup of sugar until it creates soft peaks. Add mascarpone and continue to whip until it creates a spreadable mixture with medium peaks. Fold the mascarpone mixture into the sweetened egg yolks until combined.
3. Combine espresso or coffee and rum, cognac or Marsala in a shallow bowl and set aside.
4. Dust the bottom of a 2-quart baking dish with one tablespoon of cocoa powder.
5. Dip a ladyfinger into the espresso mixture. Do not leave in liquid for long as it will fall apart. Place it rounded side up on the bottom of the baking dish. Repeat using half the ladyfingers until you have gotten an even layer. Feel free to break some of the ladyfingers to fill the gaps. Spread half the mascarpone mixture onto the ladyfingers in one even layer. Repeat with remaining espresso-dipped ladyfingers and the rest of the mascarpone mixture.
6. Dust top with remaining tablespoon of cocoa powder. Top with bittersweet chocolate chunks or curls and rose petals, if desired, to finish this classic tiramisu recipe with a festive Valentine’s Day touch.
7. Cover with plastic wrap and let chill for at least 4 hours. For best results let chill for 24 hours.