Prepare the Espresso Soak

In a bowl, combine the warm espresso and sugar, stirring until the sugar dissolves.

Allow the mixture to cool to room temperature, then refrigerate while preparing the filling.

Make the Filling

In a heatproof bowl, whisk together the egg yolks and sugar.

Place the bowl over a saucepan of simmering water (double boiler) and whisk continuously until the mixture becomes pale and slightly thickened.

Remove from heat and use an electric mixer to beat the mixture for about one minute to cool slightly.

Add the mascarpone cheese and mix until just combined.

Pour in the cold heavy cream and beat until the mixture thickens to a smooth, soft consistency. Avoid overmixing to prevent curdling.

Assemble the Tiramisu

Briefly soak the base of each ladyfinger in the cooled espresso, then neatly line them in a single layer within an 8- or 9-inch baking dish.

Evenly spread half of the mascarpone mixture over the ladyfingers, gently smoothing the surface.

Gently spread half of the raspberry curd or jam over the mascarpone layer.

Sprinkle half of the chopped dark chocolate over the raspberry layer.

Repeat the layers with the remaining ladyfingers, mascarpone filling, raspberry curd or jam, and chopped chocolate.

Top with fresh raspberries, covering the surface evenly.

Cover and chill the dish for a minimum of 4 hours—or better yet, overnight—to let the layers set and the flavors fully develop.