Tiramisu 

¼ cup cacoa powder, plus more for dusting 

1 cup brewed espresso

1 tablespoon pure vanilla extract 

5 large egg yolks 

½ cup white sugar 

¼ teaspoon sea salt 

16 ounces mascarpone cheese, cold

1 ¾ cups heavy cream 

28 ladyfinger cookies 

Whisk together the cocoa powder, espresso, and vanilla in a medium bowl, and set aside

In a stand mixer, beat the egg yolks and sugar until pale and slightly thickened, about 4-5 minutes. Add the salt, mascarpone cheese and continue to beat until silky smooth. Add the chilled heavy cream and continue to whip, until light, creamy, and can just hold a soft peak.

Dunk each ladyfinger in the espresso vanilla mixture to absorb the liquid and start to line a dish (I prefer my favourite Pyrex dish) with the cookies. Top the first layer of cookies with about ½ of the whipped mascarpone mixture and use the back of a spoon to spread it into an even layer. Dust with lots of extra cocoa powder. Repeat for another layer and then finish by dusting with cocoa powder on top. Cover with plastic wrap and chill for at least 2 hours (or overnight) before serving. Delicious!