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You can also make the tiramisu in a large oven dish instead of single-serving glasses. In that case, you will want to use more fresh figs and ladyfingers to layer the dessert.
Whisk the egg yolks with 100 grams of sugar until the eggs are white and creamy. Fold in the mascarpone gently to mix it together, without overly stirring it.
Whisk the heavy cream until it is approximately as thick as yoghurt and stir it gently into the mascarpone. Put the creamy mixture in a piping bag if available, or you can use a spoon later to divide it over the glasses.
Wash the figs, remove the hard stems, and cut the fruit into slices of medium thickness.
Make a bottom layer of figs by gently pushing them against the sides of the glass, letting them stand up. Cover the bottom of the glass with the mascarpone mixture and put a slice of fig on it.
Mix the espresso with the liqueur in a small bowl. Break the ladyfingers into halves, because else they will not fit in the glass. Dip them one by one in the coffee and put these on top of the sliced fig in each glass.
Top the ladyfinger layer with another layer of mascarpone, followed by another fig slice and some more ladyfingers. Repeat until the glasses are filled up, making sure to finish them with a topping of mascarpone.
Put the tiramisu in the fridge for at least an hour. Dust some cacao powder over the top before you serve it. Enjoy!