Classic Italian tiramisu with an egg yolk and mascarpone custard

Whip the heavy cream to stiff peaks.

Whip the egg yolks and sugar together until light and pale.

Mix the softened mascarpone briefly with frangelico and vanilla until smooth and free of lumps.

Add frangelico to the cooled, lightly sweetened coffee.

Combine the custard and fold in the whipped cream.

Dip each ladyfinger very quickly in the coffee; they get soggy fast.

Lay the dipped ladyfingers in the dish and spread an even layer of mascarpone cream over them.

Dust with unsweetened cocoa powder; repeat with a second layer of ladyfingers and the remaining cream, smoothing it into an even layer.

Cover with plastic wrap and refrigerate overnight to set, or a minimum of six hours.