Prepare the cream mixture: In a large mixing bowl, whisk together the egg yolks and sugar until the mixture is pale and smooth. This will take about 3-4 minutes with a hand whisk or 2-3 minutes with an electric mixer.

1. Whip the cream: In a separate bowl, beat the heavy cream with an electric mixer until stiff peaks form. Be careful not to overwhip it; you want it thick but not dry.
2. Combine with mascarpone: Gently fold the mascarpone cheese into the egg yolk mixture until fully combined and smooth. Then, carefully fold in the whipped cream, making sure to keep the mixture light and airy.
3. Prepare the coffee soak: In a shallow dish, combine the cooled brewed coffee with the coffee liqueur (if using). Quickly dip each ladyfinger into the coffee mixture for just a second or two—don’t let them soak for too long, as they should remain firm but moist.
4. Assemble the Tiramisu: In a 9×9-inch square dish (or similar-sized rectangular or round dish), layer the soaked ladyfingers at the bottom. Spread half of the mascarpone cream mixture over the ladyfingers. Smooth it out with a spatula to ensure an even layer.
5. Add another layer of dipped ladyfingers on top of the cream, then spread the remaining mascarpone mixture evenly on top.
6. Chill: Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight. This chilling step allows the flavors to meld and the Tiramisu to set properly.
7. Serve: Before serving, dust the top of the Tiramisu with unsweetened cocoa powder using a fine mesh sieve. Garnish with dark chocolate shavings if desired. Serve chilled and enjoy!