Italian Tiramisu

Prepare the Custard Mixture:
In a medium-sized heatproof bowl, whisk together the egg yolks and sugar until well combined and creamy.
In a saucepan, heat the milk over medium heat until it begins to simmer. Remove from heat.
Gradually pour the hot milk into the egg yolk mixture, whisking constantly.
Transfer the mixture back into the saucepan and cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon. This should take about 5 minutes. Do not let it boil.
Remove from heat and let the custard cool to room temperature.

Prepare the Mascarpone Mixture:
In a mixing bowl, beat the heavy cream until stiff peaks form.
Add custard mixture, the vanilla extract, and mascarpone cheese, whisk all ingredients until smooth and creamy.

Assemble the Tiramisu:
Dip each ladyfinger into the cooled espresso or coffee for a few seconds, making sure they are soaked but not overly saturated.
Place the soaked ladyfingers in a single layer at the bottom of a rectangular dish or individual serving glasses.
Spread half of the mascarpone mixture evenly over the soaked ladyfingers.
Repeat the process by adding another layer of dipped ladyfingers and topping it with the remaining mascarpone mixture.
Smooth the top layer with a spatula to create an even surface.
Dust the top of the Tiramisu with cocoa powder, using a sieve or sifter.

Chill and Serve:
Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavours to meld and the dessert to set.
Before serving, dust the Italian Tiramisu with additional cocoa powder, if desired.
Slice and serve chilled, enjoying each spoonful of this heavenly dessert.