Olive Garden-Style Tiramisu: A Homemade Classic

1. Brew the espresso or strong coffee and set aside to cool completely. Ensure it's cold before dipping the ladyfingers.

2. Prepare the egg yolk mixture: In a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water), whisk together the egg yolks and granulated sugar constantly until the mixture becomes pale, thick, and reaches a temperature of 160°F (71°C). This process pasteurizes the yolks. Remove from heat and stir in the vanilla extract. Let the mixture cool slightly.

3. In a separate large, chilled bowl, whip the cold heavy cream with an electric mixer on medium-high speed until it forms medium-stiff peaks. Be careful not to over-whip it into butter.

4. In another large bowl, gently fold the slightly cooled egg yolk mixture into the softened mascarpone cheese until just combined and smooth. Do not overmix.

5. Carefully fold the whipped cream into the mascarpone-yolk mixture in two additions, using a spatula, until no streaks of cream remain. Be gentle to maintain the airiness of the cream. Set aside.

6. Quickly dip each ladyfinger, one at a time, into the cooled coffee. Do not soak them, as they will become too soggy; a quick dip on both sides is enough. Arrange a single layer of dipped ladyfingers in the bottom of a 9x13 inch (23x33 cm) baking dish.

7. Spread half of the mascarpone cream mixture evenly over the layer of ladyfingers.

8. Repeat with another layer of quickly dipped ladyfingers, followed by the remaining mascarpone cream. Smooth the top with a spatula.

9. Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the tiramisu to set.

10. Before serving, use a small sieve to generously dust the top of the tiramisu with unsweetened cocoa powder.