Tiramisu with Crème Anglaise

In a saucepan, combine the cream, egg yolks, sugar, and vanilla extract.

Heat to 80°C while stirring continuously.

Remove from heat, pour into a container, and cover with plastic wrap.

Refrigerate for 12 hours to set.

Dissolve sugar in freshly brewed warm Americano, add Amaretto, and let cool.

Bloom the gelatin in cold water.

Whip the cream.

Combine the mascarpone with the crème anglaise and whip until firm.

Gently fold the whipped cream and gelatin into the mascarpone mixture by hand until smooth.

Dip the ladyfingers in the coffee syrup and arrange them at the bottom of the dish.

Cover with half of the cream.

Pipe the remaining cream on top in peaks.