Prepare an 8×8-inch baking dish or a similar 2-quart serving dish.

In a large mixing bowl or stand mixer fitted with the paddle attachment, combine the egg yolks, brewed coffee, vanilla extract, heavy cream, sugar, salt, and mascarpone cheese.

Beat on medium speed for 1 minute.

Scrape down the sides of the bowl and beat for one additional minute. Avoid overmixing to keep the filling smooth and creamy.

Pour the cooled brewed coffee into a shallow bowl.

Quickly dip each ladyfinger into the coffee, making sure not to soak them for too long.

Arrange the dipped ladyfingers in a single layer in the prepared baking dish.

Spread half of the mascarpone filling evenly over the ladyfingers.

Repeat with another layer of coffee-dipped ladyfingers.

Spread the remaining filling evenly over the top, smoothing it with an offset spatula.

Cover with plastic wrap, ensuring it lightly touches the surface to prevent a skin from forming.

Refrigerate the Tiramisu Recipe for at least 3 hours, preferably overnight, for the best texture and flavor.

Before serving, remove the plastic wrap and dust generously with sifted cocoa powder.

Scoop into serving bowls or dessert plates and enjoy.