Non-Alcoholic Tiramisu

Brew a strong espresso and allow it to cool completely to room temperature. Set aside for soaking later.

Combine the egg yolks and sugar in a heatproof bowl and whisk together until the mixture is pale and slightly thickened. Place the bowl over a pot of gently simmering water and continue whisking for 5 minutes until the mixture is warm, creamy, and the sugar has fully dissolved.

Remove the egg yolk mixture from the heat and allow it to cool for a few minutes. Fold in the mascarpone cheese gently until the mixture is smooth, uniform, and free of lumps.

Dip each ladyfinger or sponge biscuit briefly into the cooled espresso, ensuring they are soaked but not falling apart. Arrange a single layer of the soaked biscuits in the bottom of your serving dish or individual glasses.

Spread half of the mascarpone cream mixture evenly over the layer of espresso-soaked biscuits using a spatula.

Repeat with another layer of espresso-dipped biscuits, followed by the remaining mascarpone cream, smoothing the top evenly.

Dust the top generously with unsweetened cocoa powder using a fine mesh sieve for an even coating.

Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the layers to set and the flavors to meld together before serving.