Whisk together egg yolks and sugar in a heat-safe bowl until well combined. Put the bowl over a pot of simmering water (double boiler), whisking vigorously until it becomes thick and ribbony—light yellow in color. Remove from heat and cool for 15 minutes.
Add room temperature mascarpone cheese and salt to the egg yolk mixture. Whisk until well combined. Pop it in the fridge for 15-20 minutes.
Whip the chilled heavy cream until stiff peaks form. Gently fold 1/3 of the whipped cream into the mascarpone mixture, then fold in the rest. Be gentle, maintaining the light and airy texture.
Pour the coffee into a bowl. Dip each ladyfinger into the coffee for just 1-2 seconds—don’t overdo it, or they’ll fall apart quickly.
Time to assemble! Alternate layers of ladyfingers and tiramisu cream. I like more layers, but adjust to your liking. Press the ladyfingers snugly around the edges for tidy layers.
Refrigerate for 2-3 hours. Before serving, generously dust the top with cocoa powder.
Get ready to savor the BEST Tiramisu you’ve ever made! Enjoy!