Tiramisu

For the espresso mixture

1. In a shallow bowl combine the espresso and coffee liqueur and set aside.

For the mascarpone filling

1. Add the mascarpone to a large bowl, whisk until light and set aside (about 30 seconds).
2. Add the egg yolks, marsala, and sugar to a double boiler or glass bowl and whisk over a pot of simmering (not boiling) water to create a zabaglione. Be careful to not let the bottom of the bowl touch the water. Whisk the yolks and sugar over the heat until the combination has thickened and coats the back of a spoon (about 10 minutes). The temperature of the yolks should reach ~160f.
3. Allow the zabaglione (yolk mixture) to cool for a few minutes, then add to the mascarpone and whisk until just combined.
4. In a large mixing bowl, or the bowl of a stand mixer, add the heavy whipping cream and vanilla extract, beating on slow and gradually moving to high until the whipped cream has medium-stiff peaks taking care to not overmix.
5. Fold half the whipped cream mixture into the mascarpone-zabaglione mixture, then add the remaining and gently whisk until just incorporated.

For the tiramisu assembly

1. Dip both sides of the ladyfingers into the espresso mixture taking care to not oversoak and place them side by side in a 9x13 baking dish until 1 layer is formed. If needed, cut a few to fit so there are no gaps.
2. Spoon half the mascarpone mixture onto the ladyfingers and smooth using a spatula. Sprinkle with a dusting of cocoa powder.
3. Continue to the next layer, dipping and arranging the ladyfingers side by side. Once finishes, spoon and smooth the remaining mascarpone mixture on top, cover and set in the refrigerator for at least 6 hours, but overnight if possible.
4. Right before serving, dust the tiramisu with the remaining cocoa powder. Using a sharp knife, slice into squares and serve. Enjoy!