Traditional Italian Tiramisu

Step 1: Beat the egg yolks and sugar in a stand mixer or with an electric beater on speed 6 to 7 for 10 minutes, or until the mixture changes from yellow to pale yellow, almost white, and becomes thick.

Tip: The mixture should look pale and thick.

Step 2: Add the vanilla and mascarpone. Beat until just combined and smooth. Transfer the mixture to a bowl and set aside.

Step 3: Clean the bowl and whisk. Add the egg whites and beat until stiff, about 3 minutes on speed 7, until they form all-white foam.

Step 4: Add half the cream mixture to the egg whites and gently fold it in. When mostly incorporated, add the remaining cream mixture and fold until just combined, taking care not to knock out all the air in the egg whites.

Tip: The combined mixture may look a little lumpy; avoid yellow or white streaks.

Step 5: Mix the coffee and liqueur together. Quickly dip the biscuits in the mixture and line the bottom of an 8-inch (20 cm) square dish.

Tip: Dip each biscuit for about 2 seconds total; longer can make it disintegrate.

Step 6: Spread half the cream over the biscuits, then add another layer of coffee-dipped biscuits.

Step 7: Spread the remaining cream over the top.

Step 8: Cover and refrigerate for at least 4–5 hours, preferably overnight.

Step 9: Dust with cocoa powder just before serving, either before cutting or after placing the portions on serving plates.