9 egg yolks (160 grams)
1/2 cup (99 grams) sugar
1/3 cup (74 grams) Amaretto liqueur
16 ounces (460 grams) mascarpone, softened to room temperature
2 and 1/4 cups (511 grams) heavy whipping cream
2 Tablespoons (22 grams) confectioners’ sugar
2 cups (454 grams) freshly brewed strong coffee
1 ounce (28 grams) dark chocolate
1/3 cup (28 grams) dutch-process cocoa powder, plus more for dusting
1/4 cup Kahlua liqueur (68 grams)
1 teaspoon vanilla extract
48 hard ladyfingers
Place a large heatproof bowl over a pot of simmering water, making sure the bowl fits snugly on top of the pan and that the bottom of the bowl isn’t touching the simmering water. Add the egg yolks and sugar into the bowl and cream together with a whisk. Add the amaretto and continue to whisk until the mixture is very thick and almost doubled in volume, about 10 minutes.
Remove from heat and stir in the mascarpone, a little bit at a time, until the mixture is smooth and the cheese is completely combined. Set aside.
In a chilled bowl, whip the heavy cream and confections sugar with a handheld electric mixer on medium speed. Whip until medium-soft peaks form. Then fold the whipped cream into the mascarpone mixture, and stir well to combine.
In a small saucepan, combine the hot coffee, chocolate, and cocoa powder. Whisk well to melt the chocolate and evenly combine the ingredients. Then stir in the Kahlua and vanilla. Allow mixture to cool for about 5 minutes.
Quickly dip each ladyfinger into the coffee mixture and arrange in a single layer on the bottom of a 9×13-inch baking dish. Be careful not to soak the ladyfingers too long, or they’ll yield a soggy tiramisu.
Spread half of the mascarpone cream mixture on top of the ladyfingers, and smooth the top with a spatula.
Repeat with the second layer of coffee-dipped ladyfingers, then top with the remaining mascarpone cream.
Refrigerate for at least 4 hours before serving. Dust with cocoa powder before serving!