Easy Classic Tiramisu - The Toffee Kitchen

Step One,
Prepare a 9×13 baking dish.
Step Two,
Combine egg yolks and sugar in the top of a double boiler. Whisk to combine. This mixture will start to thin out as it heats up.
Step Three,
Continue cooking and whisking for about 5-8 minutes, until mixture grows in volume, thickens and turns a pale yellow. The sugar should melt, if not, keep going until you reach the pale yellow state.
Step Four,
Set the egg mixture aside to cool to a little warmer than room temperature.
Step Five,
Start making the whipped cream. Add the heavy whipping cream to a large mixer bowl and whip on high speed until stiff peaks form.
Step Six,
When the egg mixture has cooled, add the mascarpone cheese and gently fold together until combined.
Step Seven,
Gently fold the whipped cream into mascarpone/egg mixture. Set mixture aside.
Step Eight,
Brew the espresso then combine with the Kahlua.
Step Nine,
One at a time, dip the ladyfingers into the Kahlua mixture for about 4 seconds. As you dip the ladyfingers, lay them into the bottom of the 9×13 pan. You should be able to get two rows in a layer. Fill in the empty gaps with ladyfingers as well.
Step Ten,
Spread half of the mascarpone mixture over the ladyfingers.
Step Eleven,
Repeat ladyfinger layer, then top with remaining mascarpone mixture. Dust the top with cocoa powder.
Step Twelve,
Refrigerate overnight for best results, then serve! Enjoy!