Classic tiramisu

Set up a double boiler: three to four quarts of water in a pot wide enough to take a medium bowl.

Pull eight medium espresso shots, about 21 to 22 ounces.

Stir the vanilla extract and cocoa powder into the espresso to make the ladyfinger soak; set aside.

Whip the cream in a stand mixer about one minute on high to stiff peaks, a little lighter than cake frosting; do not overwhip or it turns to butter. Refrigerate.

Stir the mascarpone 30 to 40 seconds by hand to smooth it out.

Combine the egg yolks, sugar, salt and cognac in a medium bowl.

Bloom the gelatin in the water five minutes.

Set the egg bowl over the gently simmering water and whisk constantly; after about a minute drop in the bloomed gelatin puck and whisk it in.

Keep stirring constantly and cook six to seven minutes to 170 to 175F, until it has the viscosity of house paint, then take it off the heat.

Whisk the cooked egg mixture into the mascarpone until there are no lumps; do not use a stand mixer, it can break the mascarpone.

Fold the whipped cream into the cheese custard in two stages, gently, without deflating it.

Dip each ladyfinger in the chocolate coffee for two seconds, drain it well and lay it in the pan; 24 laid eight by three edge to edge.

Spread half the whipped mascarpone evenly over the base layer.

Lay 24 more dipped ladyfingers, spread the rest of the cream, then shake 75 to 100 g of cocoa powder over the top through a sieve.

Refrigerate to set at least eight hours, preferably a full 24, so the eggs and gelatin set and the ladyfingers soften to a cake-like texture.

Cut with a wet knife for clean slices.