Tiramisu Coffee Soak

1. NOTE: This recipe fills an 8×8 pan. For a 9×13 option, see ingredients in the recipe notes.
2. Fill a medium saucepan with about 2 cups of water and bring to a simmer over medium high heat.
3. While that heats, add the instant espresso and granulated sugar to a shallow dish.
4. When the water reaches a simmer, measure out 1 1/2 cups and then pour the hot water over the espresso and sugar. Stir to combine then mix in the amaretto if using. Set aside.

Tiramisu Filling

1. To the same saucepan, fill with about an inch or two of water and place over medium heat.
2. Now choose a mixing bowl that’s heat-safe and can sit over the saucepan without touching the water.
3. To that bowl, whisk together the egg yolks and sugar.
4. Place over the pot of simmering water (make sure it never reaches a boil), and continuously whisk until the sugar is fully dissolved (about 8-10 minutes). Test by rubbing a tiny amount between your fingers. If you can no longer feel any granules, it’s ready. 
5. NOTE: If you’d like to ensure the eggs are heated for safe consumption, test that the mixture reaches at least 145F and holds there for 15 seconds. In my testing I found it always surpasses this temperature, but it’s always good to check. 
6. Remove the bowl from the heat and place inside a larger bowl filled with ice. Continue whisking until the mixture is completely cooled. Alternatively, you can simply transfer the bowl to the refrigerator to cool. This will just take a bit longer so if you choose the refrigerated option, continue on to the next step once the mixture has completely cooled.
7. In a separate mixing bowl (I just dump out the bowl filled with ice and wipe it dry), add the mascarpone, salt, and vanilla bean paste. Using an electric mixer, mix until smooth.
8. Now with the mixer running, slowly pour in half of the heavy cream. Once combined, stop and scrape down the bowl and then continue mixing in the rest of the cream.
9. Once it’s well combined, crank the mixer up to high speed and whip for about 2 minutes or until thick and fluffy. 
10. Scoop half of the whipped mascarpone into the cooled bowl of egg yolks and use a whisk to fold to combine (the whisk will help work out any lumps, but be careful not to overwork the mixture). 
11. Once smooth, scoop in the rest of the mascarpone and fold to combine.
12. For assembly, very quickly dunk the ladyfingers into the coffee soak (just for a second) and arrange in the bottom of an 8×8 pan. You may need to cut a tiny bit off one row of the cookies to make sure everything fits snug. 
13. Spread on half of the mascarpone filling and then arrange another layer of dunked lady fingers on top.
14. Finish with a layer of the remaining mascarpone and spread even. Cover the pan with plastic wrap and chill overnight.
15. The next day, remove the plastic wrap and if it left any texture on the surface just spread it smooth.
16. Top with a dusting of cocoa powder and enjoy! This tiramisu has a silky smooth texture that can either be scooped out or sliced onto neat squares.