Whisk the egg yolks and sugar in a heat-safe bowl over a double boiler. Keep whisking until the mixture becomes pale and thick—your arm workout for the day!
Let the mixture cool slightly, then fold in the mascarpone cheese until smooth and dreamy.
In a separate bowl, beat the heavy cream until stiff peaks form. Gently fold it into the mascarpone mix. Go slow—no need to knock out all that lovely air.
In a shallow dish, combine your cooled espresso and liqueur.
Dip each ladyfinger quickly into the espresso mixture. Don’t soak—unless you like your tiramisu to moonlight as pudding.
Layer the dipped cookies in a baking dish. Spread half of the mascarpone mixture on top. Repeat with another layer of soaked cookies, then the rest of the creamy filling.
Smooth the top, cover, and refrigerate for at least 6 hours. Overnight is best—if you can wait that long.
Just before serving, dust with cocoa powder and sprinkle dark chocolate shavings if you're feeling extra.