Ingredients:

• 1 1/2 cup Warm water

• 2 tbsp Instant coffee

• 6 large egg yolks

• 1 cup Sugar

• 1 tbsp Vanilla

• 1 1/4 cups Whipping cream

• 1 cup Mascarpone cheese

• 400g Ladyfinger cookies

• Cocoa powder

• 2 tbsp sugar (optional)

Method:

1. Combine instant coffee with warm water and let that cool down completely. (You can also add sugar and mix).

2. Boil water and place a glass bowl, add egg yolks and sugar.

3. Whisk & cook for 10-15 mins.

4. Remove the bowl from heat then add vanilla extract, mix and let it cool down.

5. Then add mascarpone and gently mix and keep that aside.

6. Beat cream in a bowl until it holds stiff peaks.

7. Combine whipped cream & yolk-mascarpone mixture and keep that ready.

8. Dip ladyfinger cookies in the coffee, and line the bottom with ladyfinger cookies. (I used 9-inch square springform pan).

9. Spread half of the mascarpone mixture over the ladyfingers. Spread evenly and repeat another layer of soaked ladyfingers and then spread mascarpone mixture.

10. Cover & refrigerate for at least 12 hours.

11. Dust with some cocoa powder and serve.

(Tiramisu can be kept in the refrigerator up to 2 days).