Ingredients:
· 6 egg yolks
· 3 tablespoons granulated sugar
· 16oz. mascarpone cheese
· 1½ cups strong, cooled espresso, divided
· 24 ladyfinger cookies
· 2oz. dark or bittersweet chocolate

Method:
Beat together the egg yolks and sugar in a large bowl using a hand mixer or whisk for about five minutes until they’re thick and pale yellow. Add in the mascarpone cheese and one tablespoon of the espresso; continue mixing until the filling is smooth. Have an eight-inch square pan ready. Pour the remaining espresso into a shallow bowl. Take a ladyfinger cookie and dip it into the espresso mixture, coating all sides. This should be very quick, about five seconds so that the cookie stays intact. Place the soaked cookie in the pan; repeat the process until the bottom of the pan is covered with a layer of 12 soaked ladyfingers (break cookies as needed to make them fit).

Spoon half of the mascarpone filling over the ladyfingers and spread into an even layer. Soak the remaining ladyfingers in the espresso, one at a time, and make a second layer of the cookies over the filling. Finally, spoon the rest of the filling into the pan and smooth the top. Wrap the pan tightly in plastic wrap and chill the tiramisu in the fridge for at least two hours or for as long as eight hours. Unwrap the pan. Use a vegetable peeler to grate chocolate shavings over the top of the tiramisu. Slice and serve immediately.