Tiramisu with leftover tsoureki

4 egg yolks 240 g sugar 100 g heavy cream (35%) 2 tsp vanilla extract 800 g mascarpone 1 tbsp aged Commandaria (or Marsala wine)

½ tsoureki (sweet Greek Easter bread) 100 ml espresso 1 tbsp cocoa powder

Cut the tsoureki into small cubes, spread them on a tray, and bake at 170°C for 10 minutes until slightly dried out.

In a bowl, whisk the yolks with sugar for about 3 minutes until creamy.

Add the heavy cream, mascarpone, and vanilla extract. Continue whisking until fluffy and well combined.

Drizzle the tsoureki cubes with espresso.

In a dish or bowl, layer the cubes, cover with cream, and spread evenly with a spatula.

Refrigerate for at least 2 hours until set and infused with coffee flavor.

Before serving, dust with cocoa powder.