Tiramisu

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Adapted from Giada De Laurentiis, this classic dessert involves no baking.

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Ingredients:

9 egg yolks, room temperature
5 tbsp. granulated sugar
474 g plus 237g (1 ½ containers) mascarpone cheese, softened
2 ½ cups strong espresso, cooled
3 tbsp. Italian espresso liqueur, divided
2 ½-3 boxes of package large lady fingers
Cocoa/bittersweet chocolate shavings, for garnish

Directions:

In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks and sugar until thick and pale, about 5 minutes.

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Add mascarpone cheese and beat until smooth.

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Add 1 tbsp. of espresso and mix until thoroughly combined.

In a small shallow dish, add remaining espresso and liqueur.

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Dip each ladyfinger into espresso for only 5 seconds.  Place each soaked ladyfinger on the bottom of a 9×13-inch baking dish. Spread evenly ½ of the mascarpone mixture over the ladyfingers.

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Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture.

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Cover with plastic wrap and refrigerate for at least 2 hours.  Before serving, sprinkle with cocoa and/or chocolate shavings.

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