Rich and Creamy Tiramisu

Ingredients

• For the coffee syrup:
• 3/4 ounce Dutch-processed cocoa powder, such as Valrhona
• 5 ounces espresso or strong brewed coffee, piping-hot
• 2 ounces crème de cacao or other dark liqueur
• 2 ounces Cardamaro or other mild amaro
• 1/2 ounce vanilla extract
• For the mascarpone filling:
• 5 large eggs
• 3 1/2 ounces sugar
• 1/4 teaspoon Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
• 24 ounces mascarpone, straight from the fridge
• To Assemble:
• About 30 ladyfingers, store-bought or homemade
• Dutch-processed cocoa powder, for dusting

Directions

1. For the coffee syrup, whisk the cocoa powder, hot espresso, crème de cacao, Cardamaro, and vanilla extract in a deep bowl until the mixture is smooth and even. Set it aside while you make the filling.
2. For the mascarpone filling, add a few inches of water to a 2- or 3-quart saucier. Bring it to a boil, then turn down the heat so the pot gives off a steady stream of steam. In the bowl of a stand mixer, stir together the eggs, sugar, and salt with a flexible spatula. Set the bowl over the steaming pot. If the bowl sits too low and touches the bottom, crumple a strip of foil into a ring and use it to lift the bowl. Cook the mixture, stirring and scraping the whole time, until it reaches 160 degrees F (71 degrees C), about 5 minutes. If it is taking much longer, the heat is probably too low or there is not enough steam.
3. Move the bowl to a stand mixer fitted with the whisk attachment. Beat on high speed until the eggs are foamy, more than quadrupled, and thick enough to fall from the whisk in a soft mound that holds briefly, between 5 and 10 minutes depending on your mixer. Turn the speed down to medium and add the mascarpone about 1/4 cup at a time; you do not need to pause between additions. When the mascarpone has been mixed in, stop and scrape the bowl with a flexible spatula. Beat again on medium-high until the filling is thick and uniform, about 5 to 10 seconds more. A few little bits of mascarpone are fine, and they will settle in as the dessert rests.
4. To assemble, dip the ladyfingers one at a time into the coffee syrup with a fork, letting each soak for a second or two, then arrange them across the bottom of a 7- by 11-inch baking dish. Spoon about half of the mascarpone filling over the ladyfingers, smooth it into an even layer, and give it a light dusting of cocoa powder. Continue with the remaining ladyfingers until the syrup is used up, then add the remaining mascarpone filling and smooth the top.
5. To decorate, place a long piece of butcher's twine over the filling, looping it into swoops and swirls in any pattern you like, then dust the top generously with more cocoa powder. Beginning at the end of the pattern, gently lift away the twine and discard it. The twine design is optional; a simple cocoa powder topping works too. Cover the dish with plastic wrap and refrigerate until serving time, at least 1 hour. Serve with a large spoon or an angled spatula. Tiramisu can be refrigerated for up to 10 days.