Tiramisu

Directions

1. Make coffee, just one hour before you are ready to assemble the tiramisu, and keep it at room temperature.
2. In the bowl of a stand mixer, heat yolks and sugar over a double boiler to 140°F, whisking constantly.
3. Once the yolks reach 140°F, transfer the bowl to the stand mixer and whip on high speed until stiff, about 4 minutes, and then add the Kahlua and whip until incorporated.
4. Once cool, add the mascarpone and whip it at low speed until well combined and stiff, about 3 minutes.
5. In a separate bowl, whip the cream to a stiff peak, being careful not to over whip. Gently fold it, by hand with a rubber spatula, into the mascarpone mixture.
6. Spread 1 cup of the mascarpone mixture in a thin layer on the bottom of a baking dish.
7. One at a time, soak the ladyfinger cookies in coffee for 1 second and lay them next to each other in tight rows.
8. Cover the ladyfingers with the remainder of the mascarpone mixture and sprinkle with the amaretto crumbles. Dust with the bitter cocoa and some powdered sugar.