For the Cream

• 4 large egg yolks
• ½ cup sugar, divided
• ¾ cup organic heavy cream
• 8oz  mascarpone cheese

For the Assembly

• 1¾ cups very strong coffee (I use a water-processed decaf coffee to avoid caffeine served at night)
• 3 tablespoons cognac
• 2 tablespoons unsweetened cocoa powder
• About 24 ladyfingers (I use this brand, found in the latin international aisle of the supermarket)

Instructions: 

• In a small shallow dish combine the coffee and cognac, set aside 
• Using an electric mixer whip the egg yolks and 1/4 cup sugar until very pale yellow and tripped in volume. A slight ribbon should fall from the beaters when lifted from the bowl. Transfer mixture to a large bowl and set aside.
• Wipe the mixing bowl clean, then whip the heavy cream and the remaining 1/4 cup sugar until it creates soft-peaks. Add the mascarpone and continue to whip until it creates a soft, spreadable mixture with medium peaks. 
• Add the mascarpone mixture into the egg yolk mixture, gentle fold together until completely combined.
• Prepare your tiramisu dish by sifting unsweetened cocoa powder on the bottom. You can use an 8×8 dish, a loaf pan, or individual cups. 
• Quickly dip each ladyfinger into the coffee mixture – make sure to dip fast so they don’t get too soggy or fall apart. Place them on the bottom of the dish you’re using. Repeat until you have an even layer, breaking lady fingers into pieces to fill any big gaps. 
• Spread the filling in an even layer. Layer a second layer of lady fingers over top, then top with remaining filling mixture. Dust with another layer of cocoa powder. Cover and set in fridge for a minimum of four hours, ideally 24 hours, before serving. 

Recipe adapted from the New York Times