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Step 1: Prepare the Custard
Separate the eggs and place the yolks in a large bowl. Place the egg whites in a separate bowl. Add the sugar and vanilla sugar to the egg yolks and beat the mixture until creamy and light. Add the mascarpone to the egg yolk and sugar mixture and stir well until smooth.
Step 2: Whip the Cream and Egg Whites
Whip the cream in a separate bowl until stiff peaks form. Whip the egg whites in another bowl until stiff peaks form. Gently fold the whipped cream and stiffly beaten egg whites into the mascarpone cream until well blended.
Step 3: Layer the Tiramisu
Briefly dip the sponge fingers into the cooled coffee so they are slightly soaked but not crumbled. Place a layer of the soaked sponge fingers in a baking dish. Spread half of the mascarpone cream evenly over the top. Repeat the process with another layer of sponge fingers and the remaining mascarpone cream.
Step 4: Chill and Serve
Leave the tiramisu in the refrigerator for at least 4 hours, preferably overnight, to set. Dust with cocoa powder before serving.
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