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Layered tiramisu with espresso-soaked ladyfingers and mascarpone cream is an indulgent Italian-American family dessert. This no-bake classic delivers coffee-infused elegance in every luscious bite.
Brew espresso or very strong coffee and let it cool to room temperature in a shallow dish.
Separate the egg yolks and whites. In a bowl, whip egg yolks with half the sugar (1/4 cup) until pale and thick.
Beat mascarpone cheese and vanilla extract into the yolk-sugar mixture until smooth.
In a chilled bowl, whip the heavy cream with remaining sugar to soft peaks, then gently fold it into the mascarpone mixture for a light texture.
Quickly dip each ladyfinger into the cooled espresso, turning for just 1–2 seconds to avoid sogginess, and arrange them in a single layer in a serving dish.
Spread half the mascarpone cream evenly over the ladyfingers. Repeat with another layer of dipped ladyfingers and finish with the remaining cream.
Cover and refrigerate for at least 4 hours (preferably overnight) to set and meld the flavors.
Dust with unsweetened cocoa powder just before serving for the signature finish.
