In a separate bowl, add the egg yolks and sugar and mix until smooth.

Set up a double boiler: place the bowl with the egg yolk and sugar mixture on top of a sauce pan over medium heat that is on a simmer. Make sure the boiling water is not touching the bowl. Add the 2 tablespoons of heavy cream or milk, one teaspoon of vanilla paste and whisk the mixture for about 7 minutes until smooth. This method cooks the egg yolk.

Once the mixture has thickened and is pale yellow, set aside and let it cool completely.

In a separate chilled bowl, add the heavy whipping cream, one teaspoon of vanilla extract and powdered sugar. Using an electric hand held mixture, mix on medium to high speed until you get a semi-thick whipped cream. Note: this will take 5 -7 minutes.

Add the mascarpone to the egg yolk cream mixture and blend until smooth and lump free.

Add a large spoon of the whipping cream in the mascarpone egg yolk mixture and fold. Note: be-careful not to over mix because you do not want to deflate the whipping cream. Add the remaining whipped cream and fold until mixture is fully incorporated.

In a large wide bowl, add the warm/ semi room temperature water, sugar, espresso and whisk mixture.

You can use any pan of your choice. I used a glass rectangle pan to serve my tiramisu. Begin my soaking a lady finger into the espresso on both sides quickly and creating a layer at the bottom of the bowl. Then add one large spoon of cream mixture and spread to cover the lady finger layer.

Repeat each step with a layer of soaked lady fingers in espresso and a layer of cream filling until you have no more left.

Cover the bowl with a clear plastic and place in the fridge overnight or at least for 6-14 hours.

Before serving sprinkle unsweetened cocoa powder over the top of the cake and enjoy this delicious dessert!