CLASSIC TIRAMISU

Start by separating the eggs by placing the yolks in one large bowl, and the whites in a separate medium bowl.
Add the granulated sugar to the bowl with the egg yolks, and beat with a handheld or stand mixer until the mixture has a thick custard consistency.
In a separate medium bowl, whisk the mascarpone cheese, heavy cream, and vanilla bean paste/extract together, until the mixture has a whipped consistency.
Add the egg yolk mixture to the mascarpone mixture, and whisk until the mixture is smooth. Set aside while you whip the egg whites.
Beat the egg whites with a handheld or stand mixer with the whisk attachment on high speed, until stiff peaks form.
Add the egg whites to the mascarpone mixture, and fold in, until completely incorporated and the mixture is smooth, airy, and bouncy. Be sure not to over mix, or the egg whites will deflate. Set aside.
Transfer the brewed strong coffee to a shallow bowl.
To assemble, quickly dip the lady fingers one by one into the coffee for a few seconds (they will fall apart quickly if they soak for too long), and lay in a single layer along the bottom of your desired dish (I used a 8x8” square baking pan, a 9” round will work too).
Smooth half of the mascarpone mixture over on top of the lady fingers, and top with some shaved dark chocolate.
Repeat with another layer of lady fingers and mascarpone as directed above.
Dust with cocoa powder, and chill in the fridge for at least 6-8 hours or overnight before serving.
Enjoy!