In a heat-safe bowl, combine egg yolks and granulated sugar. Place this bowl over a pot of simmering water and whisk for about 2 minutes until light and fluffy. Remove from heat and let cool slightly.

In a separate bowl, whisk the mascarpone cheese until creamy and smooth. Gradually incorporate the cooled egg mixture, adding vanilla extract and salt. Mix gently.

In another bowl, whip the heavy cream until medium peaks form, about 3-5 minutes. Ensure that the cream is cold for the best results.

Carefully fold the whipped cream into the mascarpone mixture using a spatula, preserving the airiness.

Brew a strong cup of espresso and allow it to cool. Quickly dip each ladyfinger into the coffee for 1-2 seconds, then lay them in a single layer at the bottom of your serving dish.

Layer half of the soaked ladyfingers in the dish, followed by half of the mascarpone cream mixture. Repeat the process for the second layer.

Cover the assembled Tiramisu with plastic wrap and refrigerate for at least 6 hours or overnight. Dust the top generously with cocoa powder before serving.