Tiramisu

Whisk egg yolks and sugar in a large bowl until thick, pale and doubled in volume, about 3 minutes with a mixer.

Beat mascarpone into yolk mixture until smooth. In another bowl, whip heavy cream to soft peaks and fold it in.

Pour coffee into a shallow dish. Dip each of ladyfinger cookies in it for 1 second per side (they soften more as they sit) and lay half in a 20 cm square dish. Spread with half of mascarpone cream, then repeat with the rest of the ladyfingers and cream.

Cover layered tiramisu and chill for at least 6 hours or overnight. Sift cocoa powder over the top just before serving.