Tiramisu

Using an electric mixer, beat egg yolks and sugar in large bowl until pale yellow, smooth and shiny, about 7 minutes. Add the mascarpone cheese and beat until thickened and smooth, about 4 minutes.

In another bowl, beat cream until soft peaks form. Using a rubber spatula or whisk, fold the whipped cream into the mascarpone mixture until thoroughly blended.

Combine espresso and liqueur in small bowl. Arrange the ladyfingers in a single layer over the bottom of a decorative 10 inch-diameter serving bowl. Brush some of the espresso mixture evenly over the ladyfingers. Turn the ladyfingers over and brush again until each one is almost soaked through with the espresso mixture. Arrange raspberries around the edge, if desired. Spoon some of the mascarpone mixture over the ladyfingers to make an even 1/2 inch-thick layer. Place the remaining ladyfingers in a single layer over the mascarpone mixture and brush their tops with the remaining espresso mixture. Again, arrange raspberries around the edge, if using. Spoon the remaining mascarpone mixture on top, smoothing to cover completely. Cover and chill at least 6 hours or up to 2 days before serving.

TO SERVE: Sift a light dusting of cocoa over the top. Using a large serving spoon, scoop portions of the tiramisu onto individual plates.

Editor's Note: Tiramisu is typically made with raw eggs. To help avoid possible salmonella contamination, it is best to use fresh, local eggs from a trusted source rather than from a large factory farm. Clean utensils and proper handwashing are also recommended. The CDC estimates that only one in every 20,000 eggs are contaminated, which means that if you consumed a raw egg every day, you’re only likely to encounter one contaminated egg every 55 years. However, if you are still concerned for health reasons, or if you are serving this dish to young children, the elderly, or anyone with a compromised immune system, eggs that are pasteurized in the shell are available at most grocery store and can be used interchangeably.