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1
Stir together the brewed coffee and instant coffee granules in a shallow baking dish until instant coffee granules are dissolved. Set aside.
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2
In the bowl of a standing mixer fitted with whisk attachment, beat the egg yolks at low speed, just until beaten. Add the sugar and salt and whisk on medium-high speed until the mixture is pale yellow, about 2 minutes. Scrape down the sides of the bowl as needed.
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3
Add the mascarpone cheese and beat at medium speed until the mixture is smooth. Transfer the mixture to a large bowl and set aside. Return the bowl to the mixer (without washing.)
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4
Add the heavy cream and beat on medium speed for 1 1/2 to 2 minutes, or until it is frothy. Increase speed to high and continue to beat for another 1 1/2 minutes or so, until the cream holds stiff peaks. Fold one-third of this mixture into the mascarpone mixture, then gently fold in the remaining whipped cream until all of the white streaks are incorporated. Set aside.
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5
Dip two lady fingers at a time into the coffee mixture, flipping them over a couple of times, and transfer to an 8x8 glass dish. Be careful to not let the lady fingers sit for too long in the coffee mixture. Each one needs only 1-2 seconds. Continue, soaking additional lady fingers until you've done 12 total. Arrange the soaked cookies in a single layer in the dish. I had to break a couple at the end to fit them.
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6
Spread half of the mascarpone/whipped cream mixture over the dipped lady fingers and spread evenly with a rubber spatula. Place one tablespoon of the cocoa in a mesh strainer and dust cocoa over the mascarpone/whipped cream mixture until you fully covered.
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7
Repeat the dipping of the remaining 12 lady fingers, arranging them in the dish on top of the dusted cocoa. Spread the remaining mascarpone/whipped cream mixture over the top, and dust with the remaining cocoa.
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8
Cover the dish with plastic wrap and refrigerate for at least 6 hours, up to 24. Sprinkle with the shaved dark chocolate before serving. Serve chilled.
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9
Cassie's Notes:
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10
The original recipe calls for adding 1 tablespoon dark rum or whiskey to the coffee mixture and adding 2 tablespoons to the mascarpone mixture for extra flavor. I don't ever remember this being a flavor in the tiramisu that I loved so I left it out and I missed nothing. But if you wanted to add it, I'm sure it would be great. Most recipes that I looked through have some kind of liqueur in them.
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11
Adapted from Cook's Illustrated.
