In a large pan (that you would cook pasta in) fill it up with water about 1/3 of the way. Put it on high heat and let it come up to a boil. Once the water comes to a boil turn it down to low and put a large glass bowl over the top

To the bowl add in the egg yolks and sugar. Whisk until combined and keep whisking over the heat for about 10 minutes. The mixture will becoming pale, light, and fluffy. Set aside to cool slightly

In another bowl add the heavy cream and vanilla extract. With an electric mixer beat until whipped cream is formed

Add the mascarpone to the egg yolk and sugar mixture and use an electric mixer to combine completely

Add the whipped cream to the bowl with the mascarpone egg yolk mixture and use a rubber spatula to gently fold them together. Don’t mix hard you want to keep it light! Set aside after it is mixed

In a shallow bowl add the coffee, coffee liquor, and vanilla extract. Mix to combine

Take a lady finger and quickly dip into the mixture. Do not let it sit in there! You do not want to saturate it- that makes a soggy tiramisu

Add the dipped lady finger to the bottom of a 11 x 9 baking sheet. Keep doing this until you have a layer

Pour half of the mascarpone mixture over the lop of the lady fingers and spread until even

Do another layer of the dipped lady fingers on top of the mascarpone and then another layer of the mascarpone mixture

Once finished dust the top with cocoa powder and cover with plastic wrap. Put in the fridge to let set up and chill for at least 4-6 hours BUT the longer the wait you better! Cut, serve, and cry because its so good.