Tiramisù (adapted slightly from NYTimes Food)
4 large egg yolks
½ cup/100 grams granulated sugar, divided in half
¾ cup heavy cream
1 cup/227 grams mascarpone (8 ounces)
1¾ cups espresso or very strong coffee
1 Tablespoons vanilla
2 Tablespoons unsweetened cocoa powder
About 24 ladyfingers (from one 7-ounce/200-gram package)
1 to 2 ounces bittersweet chocolate, chopped or shaved
Using an electric mixer in a medium bowl, whip together egg yolks and ¼ cup/50 grams sugar until very pale yellow and about tripled in volume. A slight ribbon should fall from the beaters (or whisk attachment) when lifted from the bowl.
Combine espresso (or strong coffee) and vanilla in a bowl and set aside.
Using a small sifter sprinkle the bottom of a dish with 1 tablespoon cocoa powder. You can use an 8x8-inch baking dish, or any 8 to 9-inch ceramic dish. OR use 12 small glass WECK jars or other ramekins – for individual tiramisus!
Using half of the ladyfingers: Working one at a time, quickly dip each ladyfinger into the espresso mixture and place them at the bottom of the baking dish. Repeat, until you’ve got an even layer, breaking the ladyfingers in half as needed to fill in any obvious gaps. Spread half the mascarpone mixture onto the ladyfingers in one even layer. Repeat with remaining espresso-dipped ladyfingers and mascarpone mixture.
Dust top layer with remaining tablespoon of cocoa powder. Top with shaved or finely grated chocolate, if desired.