Tiramisu

Whisk egg yolks· 5 large, white sugar· 3/4 cup, vanilla extract· 2 teaspoons, and almond extract· 1 teaspoon in a heatproof bowl until smooth.

Set up a double boiler by bringing a pot of water to a simmer and placing the bowl on top, making sure the water does not touch the bottom of the bowl.

Whisk constantly for about 10 minutes, until the mixture is slightly thickened and pale yellow. Remove from heat and set aside.

In a large bowl, whisk mascarpone cheese· 16 ounces, coffee liqueur· 2 tablespoons, and Amaretto· 1 tablespoon until smooth.

Slowly drizzle in the egg mixture, whisking until fully incorporated.

In a separate bowl, whip heavy whipping cream· 1 1/2 cups until soft-medium peaks form (about 3-5 minutes).

Gently fold half of the whipped cream into the mascarpone mixture, then fold in the rest. The mixture will be slightly loose but will firm up as it chills.

In a shallow bowl, combine espresso· 2 shots, coffee liqueur· 2 tablespoons, and Amaretto· 1 tablespoon.

Quickly dip each ladyfingers· 24 into the coffee mixture, both sides, but don’t soak them too long and arrange in a 9x13-inch dish in a snug, single layer.

Spread half of the mascarpone mixture over the ladyfingers.

Repeat with a second layer of dipped ladyfingers, then spread the remaining mascarpone mixture on top.

Cover with plastic wrap and refrigerate for at least 8 hours or overnight.

Before serving, dust with cocoa powder.