The New Tiramisu

In a shallow dish large enough to dip an entire savoiardi cookies, combine coffee, sugar, and pure vanilla extract (or alcohol if using); set aside.

For the cheese mixture, in the bowl of a stand mixer fitted with the whip attachment, cream the room temperature mascarpone cheese, sugar, and pure vanilla extract on medium speed, just until combined; stop the mixer and scrape down the sides of the bowl. Turn the mixer back on medium speed and slowly pour in the cold heavy cream; increase speed to medium-high and continue to whip until the whip leaves distinct tracks in the mixture.

To assemble, spread a thin layer of the cheese mixture in the bottom of a 9×13-inch casserole dish.

Dip the savoiardi cookies, one at a time, in the coffee mixture and quickly place them in the bottom of the casserole dish; repeat until the bottom of the pan is filled with cookies. Top with half of the cheese mixture, spreading it into an even layer. Repeat with another layer or cookies, and top with remaining cheese mixture, again spreading into an even layer. Sprinkle grated chocolate all over the top. Cover well with plastic wrap and chill for at least 4 hour, or up to several days. Serve chilled.

Note: If you’d like to add alcohol to the coffee mixture, add enough to suit your taste. Kahlua, rum, amaretto, and chocolate liqueur are nice options. Tiramisu can be assembled several days ahead of time.