Authentic Italian Tiramisu Recipe

Fill a small saucepan with 2 inches of water. Bring to a boil over medium heat. Once boiling, reduce the heat to medium low.
In a heat-safe medium mixing bowl, mix together egg yolks and sugar. Place on top of the saucepan to create a double boiler. Whisk together over the water for about 10-12 minutes, until the sugar has fully dissolved and the egg whites are a pale yellow color. (dab a small amount of the mixture and rub it between your fingers. If you feel sugar granules, continue to cook over the heat, whisking constantly). Set aside to cool, about 10-20 minutes.
In the bowl of a stand mixer, add heavy cream, vanilla bean paste, espresso powder, and kosher salt. Fit with the whisk attachment, and beat until medium peaks form (you should see ribbons in the cream), about 3-4 minutes.
Add mascarpone and cooled egg yolk mixture and mix for an additional 2 minutes on medium speed, until combined and smooth and creamy. Do not overmix.
Combine coffee, espresso liqueur, sugar, and espresso powder in a medium bowl. Whisk together. Dip ladyfingers into the coffee mixture, one at a time, and place into a 9x13 baking pan in an even layer.
Add half of the cream on top of the ladyfingers, then repeat dipping the ladyfingers into the coffee mixture and place the ladyfingers on top of the cream. Add the remaining cream on top. Place in the refrigerator to set for at least 4 hours, ideally overnight.
Before serving, top with a dusting of cocoa powder.