You’ll never go back to store-bought tiramisu after you make it yourself. This recipe hits all the right notes: creamy mascarpone, rich coffee flavors, and buttery biscuits. Use the highest quality ingredients you can find for best results. Adapted from The New York Times.

Ingredients

• 4 large egg yolks
• 100 g granulated sugar, divided
• ¾ c heavy cream
• 8 oz mascarpone
• 1¾ c good espresso or very strong coffee
• 2 T high-quality, aged rum (try brands like Zacapa)
• 2 T unsweetened cocoa powder
• About 24 ladyfingers (from one 7 oz package)
• 2 oz bittersweet chocolate, for shaving

Instructions

1. Place egg yolks and 50 g sugar in a large bowl.
2. Using an electric mixer, whip egg yolks and sugar until very pale yellow and about tripled in volume. The mixture should be thickened slightly so that a small ribbon falls from the beaters when you lift the from the bowl. Set aside.
3. Place cream and remaining 50 g sugar in a medium bowl.
4. Whip until soft peaks form. (Note: if you slightly overwhip the mixture, you can recover it by adding a bit more cream.)
5. Add mascarpone to cream mix and continue to whip until it creates a soft, spreadable mixture with medium peaks.
6. Gently fold the mascarpone mixture into the sweetened egg yolk mixture until combined. Set aside.
7. Combine espresso and rum in a shallow bowl and set aside.
8. Dust the bottom of an 8×8″ dish with 1 T cocoa, ideally using a sifter.
9. Working one at a time, quickly dip each ladyfinger into the espresso mixture and place them rounded side up at the bottom of the baking dish. (Note: store-bought ladyfingers range in texture from light and spongy to hard and crunchy. If you’re using the softer variety, do a very light dip or brush with the coffee mixture, as they will fall apart if left in the liquid too long.)
10. Repeat, using half the ladyfingers, until you’ve got an even layer on the bottom of the dish. (Break ladyfingers in half as needed to fill in obvious gaps.)
11. Spread half the mascarpone mixture onto the ladyfingers.
12. Dip the remaining half of the ladyfingers in espresso, one at a time, and place in a layer, rounded side up, on top of the mascarpone mixture.
13. Spread the other half of the mascarpone mixture onto the ladyfingers.
14. Dust top layer with remaining T cocoa powder.
15. Top with shaved or finely grated chocolate.
16. Cover with plastic wrap and let chill in the refrigerator for at least 4 hours.