Make the espresso: Brew 3-4 shots of espresso and set aside to cool slightly.
Make mascarpone cream. In a chilled mixing bowl, combine egg yolks and sugar. Add the mascarpone cheese and heavy cream to the egg yolks mixture. Using a hand mixer or a stand mixer with the whisk attachment, whip the mixture until it reaches a thick and fluffy consistency.
Assemble the tiramisu: Dip each ladyfinger into the espresso for a few seconds, then arrange them in a single layer in the bottom of a 9x13 inch baking dish. Spread half of the mascarpone cream over the ladyfingers. Repeat the layering process with another layer of ladyfingers and the remaining mascarpone cream.
Refrigerate: Cover the tiramisu and refrigerate for at least 4 hours, or overnight.
Dust with cocoa powder: Sift a generous amount of cocoa powder over the top of the tiramisu.
NOTES :
Place your mixing bowl in the freezer for at least 20 minutes before starting.
The cream is ready when it holds its shape well and forms stiff peaks.
The whipping process may take several minutes, so be patient and continue until the desired consistency is achieved.