Prepare coffee mixture - Add the espresso coffee and sugar in a large jug and mix using a spoon. I’ve left instructions in the notes on how to make the coffee. Stir in the liqueur and milk. Set aside in the fridge to chill.

Whip egg yolks and sugar - Add the egg yolks, sugar, and vanilla extract into a medium mixing bowl and whisk on high-speed using a stand mixer with a whisk attachment or electric hand mixer until pale and fluffy, about 3-4 minutes. It will fall off the beaters in a ribbon.

Whip mascarpone and cream - In a separate bowl, add the heavy cream and mascarpone and whip on high speed until you reach stiff peaks. That’s really important!

Fold together - Add the egg mixture to the whipped cream and fold through using a spatula until well combined. It will loosen the cream which is normal. Set aside in the fridge.

I used a 22 x 33cm / 9 x 13-inch baking dish that’s 5cm / 2-inches in height. Anything around that size will work. Halve the recipe for a 23cm / 9-inch square baking tin.

Cocoa powder - Begin with a light dusting of cocoa powder in the base of your dish. It helps absorb excess moisture from the biscuits.

Dipping your sponge finger biscuits - Different brands absorb coffee differently. Some can handle a longer dip, others fall apart fast. Test one biscuit first to see how much it soaks up. Usually, a quick dip right into the coffee is enough. Mine needed a longer dip. Remember, the biscuits continue to soften as they sit, so avoid over-soaking or you’ll lose structure. Aim for biscuits that are evenly soaked but still firm enough to hold their shape.

Biscuit layer - Arrange the dipped biscuits in neat rows in your tin. I used two rows, and they fit perfectly, but use your judgment based on the size of your biscuits. Leave small gaps between them so they have room to expand and for the cream to sink in. It looks great when you slice into it!

Cocoa - Lightly dust the soaked biscuit layer with cocoa.

Adding cream - Once you have a layer of soaked biscuits, add half of the cream (it’s about 465g on each layer) and spread evenly using a spatula or spoon. Get it as even as you can for nice, neat layers when you slice into it.

Cocoa powder - Dust with more cocoa powder to soak up excess coffee syrup.

Biscuits - Add the final layer of dipped sponge biscuits.

Cocoa - Dust with more cocoa.

Cream - Add the final layer of cream and spread evenly. I like using a cake decorating tool to create a ridge pattern on top. It’s completely optional.

Cocoa - Dust the tiramisu with cocoa powder.

Chill overnight - Very loosely cover the tiramisu with plastic wrap. Chill in the fridge for a minimum of 12 hours before slicing into 12 pieces and serving. I like using a bendy silicone spatula to take out and serve.