Place a saucepan filled with about an inch of water on the stove and bring to a simmer. Whisk the eggs and sugar in a bowl that fits snuggly over the saucepan but doesn't touch the water. Continue whisking constantly until the eggs turn pale yellow in color, about 5-8 minutes. The temperature of the mixture should be about 160 degrees. Remove from stove and set aside.
When the egg mixture has cooled slightly, whisk in the mascarpone cheese.
In a separate bowl, use a handheld mixer to whisk the heavy cream until hard peaks form. Gently fold the cream into the egg mascarpone mixture and set aside.
In a small shallow bowl, mix together the espresso and Kahlua. Dip the ladyfinger cookies into the espresso mixture, one at a time, and then layer on the bottom of the baking dish. (You may need to trim the ladyfingers with a sharp knife before dipping in the espresso so that they fit in the pan.) You should fit 12 cookies in the bottom of the pan.
Use a rubber spatula to spread on half of the egg mascarpone mixture over the ladyfingers. Repeat layer with the remaining ladyfingers and espresso, then top with the remaining egg mascarpone mixture.
Cover with plastic wrap and refrigerate for at least 4 hours, up to 24 hours. Remove plastic wrap. Place the cocoa powder in a fine mesh sieve and dust the top of the tiramisu. Slice into 9 pieces and serve.
Tiramisu is a great make-ahead recipe that can be made up to a day in advance. Be sure to dust on the cocoa powder before serving.
Recipe courtesy of This Italian Kitchen. Sign up for more recipes today at https://thisitaliankitchen.com