Tiramisu

Note for people with sensitivities, this recipe includes raw eggs. See note (*) below for more details.

First brew the coffee, and allow to cool to room temperature.

In a large bowl, beat together the egg yolks and sugar until you reach a thick, pale yellow mixture (about 5-6 minutes). Stir in the vanilla, then beat in the mascarpone until combined. Beat in 1/4 cup of the cooled coffee until combined. Set aside.

Use the remaining coffee to brush each ladyfinger with and arrange them in an 8×8 glass baking dish. Do a full layer across the bottom of the dish (you can break them to make them fit if needed). Then spread 1/2 of the mascarpone mixture onto the top of the ladyfingers. The arrange another layer of soaked ladyfingers on top of that and top with remaining mascarpone mixture.

Refrigerate for at least 2 hours. When ready to serve garnish the cake with chocolate shavings. Enjoy!

* Use caution when consuming raw eggs due to SLIGHT risk of salmonella or other food-born illnesses. To reduce the risk, use fresh grade A or AA with intact shells. Avoid contact between yolks or whites and the shell. Use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.