Tiramisu

1. Mascarpone and cream: In a large heatproof bowl whisk together the egg yolks and sugar. Place the bowl over a pan of simmering water to create a double boiler (the bowl should rest on the rim of the pan and the bottom should not touch the surface of the water).
2. Continue whisking until the sugar has dissolved, the mixture has increased slightly in volume, and it looks light yellow color. It should take about 8 to 10 minutes. Remove and let cool to room temperature.
3. In a stand mixer bowl combine the mascarpone, egg mixture, vanilla extract and heavy cream together.
4. With the whisk attachment beat everything together until soft peaks form. It should take 2-3 minutes.
5. Make the coffee dipped liquid for the ladyfingers: by combining together the warm water and instant coffee.
6. Assemble the Tiramisu: Dunk one ladyfinger at a time in the coffee liquid, turning it so that all sides are evenly moistened. Arrange the dunked ladyfingers in rows on the bottom of the baking dish.
7. Once you finish the layer, spread 1/2 of the mascarpone mixture over the top. Repeat dunking and arranging a second layer, and spread the remaining mascarpone over top.
8. Dust with cocoa powder and refrigerate for 6-8 hours preferably overnight and enjoy.