Tiramisu

Place the egg yolks and sugar in a heatproof bowl. Set the bowl over a pot of simmering water (a double boiler), making sure the bottom does not touch the water. Whisk continuously until the sugar is completely dissolved and the mixture becomes pale, thick, and slightly increased in volume, reaching about 70–72°C. Remove from the heat and let it cool slightly.

In a separate bowl, combine the cream cheese or mascarpone, cold heavy cream, powdered sugar, and vanilla extract. Whip until smooth and creamy.

Add the cooled egg yolk mixture and gently fold it in with a spatula until completely uniform.

Pour the cooled coffee into a wide shallow dish. Quickly dip each ladyfinger into the coffee (for just 1–2 seconds so they don't get soggy).

Arrange the first layer of ladyfingers in a 20x20 cm baking dish and spread a portion of the cream over them. Repeat the layers until all ingredients are used, finishing with a layer of cream.

Cover the dish with plastic wrap and refrigerate for at least 4 hours (overnight is best).