Begin by adding 3 egg yolks and ½ cup of caster sugar to a large mixing bowl and beat with a hand mixer about 3-5 minutes until the custard is a very pale yellow.

Next add in the mascarpone and pure vanilla extract and mix lightly with the hand mixer just until combined.

Set the custard aside while you clean the dirty beaters from the hand mixer and grab another large mixing bowl to beat the eggs whites to stiff peaks.

Once the egg whites are whipped, fold them into the custard using a rubber spatula slowly to not overmix.

Place the cream into the fridge while preparing the espresso.

Make 6-8 oz of espresso making sure to follow the directions of your espresso or coffee machine. I prefer using my Italian stainless steel stove top espresso maker that I have linked on the equipment list.

Pour the hot coffee into a glass container, reach for the lady fingers that you purchased, find a good loaf pan or 8x8 pan, remove the custard from the cold fridge and start assembling this magnificent dessert.

First, dollop a layer of custard on the bottom of the pan and then place a layer of espresso dunked ladyfingers.

Then add another layer of custard and another layer of lady fingers.

Finish by smoothing out one last layer of delicious custard before wrapping the dessert in plastic wrap to place into the fridge to chill for at least 2 hours before serving.

When it is time to serve up dessert, remove the plastic wrap and dust a luscious layer of cocoa powder over the top of the creamy custard and dig in with a large spoon.

Make sure to place any leftovers in the fridge with the plastic wrap back over the top so the Tiramisu will keep fresh for a few more days to be enjoyed.