La Dolce Vita Tiramisu (The Grand Finale)

Brew the espresso and let it cool completely. Once cool, stir in the coffee liqueur if using. Pour into a shallow dish wide enough to dip the ladyfingers.

In a large heatproof bowl set over a pot of gently simmering water (double boiler), whisk the egg yolks and sugar together constantly for 4-5 minutes until the mixture is pale, thick, and reaches 160 degrees F. This pasteurizes the yolks and creates a smooth zabaglione base. Remove from heat.

Add the mascarpone to the warm egg mixture in three additions, folding gently with a spatula after each until smooth and no lumps remain. Stir in the Marsala wine and a pinch of salt. Set aside to cool slightly.

In a separate chilled bowl, whip the heavy cream with a hand mixer or stand mixer to medium-stiff peaks. Be careful not to over-whip.

Fold one-third of the whipped cream into the mascarpone mixture to lighten it. Then gently fold in the remaining whipped cream in two additions, using slow, sweeping motions to preserve as much volume as possible. The final cream should be billowy and light.

Working quickly, dip each ladyfinger into the espresso for 1-2 seconds per side -- no longer. They should be moistened but not soggy or falling apart. Arrange a single layer of dipped ladyfingers in the bottom of a 9x13-inch dish (or similar deep serving dish).

Spread half of the mascarpone cream evenly over the first layer of ladyfingers, smoothing with an offset spatula.

Add a second layer of espresso-dipped ladyfingers on top, followed by the remaining mascarpone cream, smoothed into an even layer.

Cover tightly with plastic wrap and refrigerate for a minimum of 6 hours, ideally overnight. This resting time is essential -- it allows the flavors to meld and the ladyfingers to soften into a luscious, spoonable texture.

Just before serving, dust the top generously with cocoa powder through a fine-mesh sieve. Scatter dark chocolate shavings over the top if desired. Cut into squares and serve cold.