التيراميسو

In a bowl, whisk the heavy cream with 1 tsp vanilla extract until stiff peaks form, then refrigerate until ready to use.

Whisk the egg yolks with sugar and vanilla for 2-3 minutes, then continue whisking over a double boiler for at least 10 minutes to cook the eggs (the mixture should reach 70°C/160°F).

Once the mixture has cooled for about 10 minutes, fold in the mascarpone cheese, then gently add the whipped cream and combine.

Quickly dip the ladyfingers into espresso coffee, then arrange them in a large serving dish.

Spread a layer of cream mixture over the ladyfingers, then repeat until all ingredients are used.

Refrigerate the tiramisu for at least 5 hours before serving, and top with cocoa powder before serving.

For the Coffee Chocolate Sauce: 1. In a small pot, combine the chocolate, butter, cream, coffee, and a pinch of salt over low heat, stirring until the chocolate and butter melt and the mixture becomes smooth and creamy. 2. Let the sauce cool before using.