Cinnamon Date Tiramisu

In a small bowl, add espresso and date syrup and whisk until syrup dissolves. Set aside.

In a large mixing bowl, add mascarpone, cinnamon, vanilla, and salt (no need to stir). Set aside.

In medium heat-proof mixing bowl, add yolks and sugar. Set bowl over a pot of simmering water, making sure the bottom of the bowl does not touch the water. Whisk eggs and sugar together constantly until mixture has lightened in color, thickened, and reached 150 degrees Fahrenheit, about 5-8 minutes. 

Pour the yolk mixture into the mascarpone bowl and whisk until thoroughly combined. The mixture should be cool to the touch. If it’s not, place it in the fridge for 10 minutes. 

In the bowl of an electric stand mixer fitted with the whisk attachment, beat cream on medium-high speed until stiff peaks form.

Gently fold the cream into the mascarpone mixture until combined.

Using a small sifter, dust the bottom of an 8x8-in baking dish with 1 tablespoon cocoa powder. 

Working one at a time, dunk a ladyfinger in the espresso mixture (do not over-saturate ladyfingers; this will result in sogginess), remove, and place in the bottom of the dusted baking dish. Repeat until you have an even layer, breaking apart or trimming ladyfingers as needed to ensure no large gaps.

Sprinkle half of the date pieces (1/3 cup) in an even layer over the soaked ladyfingers, taking care to separate and pull apart any pieces that are stuck together. Spoon half of the mascarpone mixture over the dates and gently spread into an even layer. Repeat with another layer of soaked ladyfingers, followed by remaining date pieces, then remaining mascarpone mixture. 

Dust remaining 1 tablespoon cocoa powder over the final layer. Cover with plastic wrap and transfer to the refrigerator to chill and soften for at least 8-12 hours, though results are best after a full 24 hours (appropriate rest time is essential for soft, clean slices).