Tiramisu

Directions

1. Stir coffee, espresso, and 2 T. Kaluha in a wide bowl or baking dish until espresso dissolves; set aside.
2. In bowl of stand mixer fitted with whisk attachment, beat yolks at low speed until just combined. Add sugar and salt and beat at med/high speed until pale yellow, 1-1½ minutes, scraping bowl down. Add remaining 2 T. and beat at med speed until just combined, 20 – 30 seconds; scrape bowl. Add mascarpone mixture and beat at med. Speed until no lumps remain, 30 - 45 sec. (Don’t over mix or cheese will curdle); scrap down bowl. Transfer mixture to large bowl and set aside.
3. In now empty mixer bowl (no need to clean bowl), beat cream at med. Speed until frothy, 1-1½ minutes. Increase speed to high and continue to beat until cream holds stiff peaks, 1-1½ longer. Using rubber spatula, fold 1/3 of whipped cream into mascarpone mixture to lighten, and then gently fold in remaining whipped cream until no white streaks remain. Set mascarpone aside.
4. Working one at a time, drop half of the ladyfingers into coffee mixture, roll, remove and transfer to 9 inch ceramic baker. Arrange soaked cookies in a single layer, breaking or trimming so all fit neatly into dish.
5. Spread half of mascarpone mixture over lady fingers; use spatula to spread mix to sides and into corners of dish and smooth the surface. Place 2T. Cocoa in a fine mesh strainer and dust cocoa over mascarpone.
6. Repeat dipping and arrangement of ladyfingers; spread remaining mascarpone mixture over ladyfingers and dust with remaining 1-1½ T. cocoa. Wipe edges of dish with dry paper towel. Cover with plastic wrap and refrigerate 6-24 hours. Sprinkle with mini chips, if using; cut into pieces and serve chilled.