Tiramisu platter

Instructions

1. In a large bowl, whisk egg yolks and sugar together until pale and creamy.
2. Gently fold in the mascarpone cheese until smooth and well combined.
3. In a separate bowl, whip the heavy cream until stiff peaks form, then fold into the mascarpone mixture.
4. Add vanilla extract to the mascarpone mixture and mix gently.
5. Dip each ladyfinger briefly into the cooled espresso and layer them in a serving dish.
6. Spread half of the mascarpone mixture over the ladyfingers.
7. Repeat the process with another layer of espresso-dipped ladyfingers and the remaining mascarpone mixture.
8. Cover and refrigerate the tiramisu for at least 4 hours or overnight.
9. Before serving, dust the top with cocoa powder and garnish with shaved dark chocolate.

Prep

• Brew and cool the espresso at least 2 hours in advance.