Place glass bowl over small pot with boiling water then reduce the heat to medium/low. Combine eggs and sugar and cook for 10 minutes whisking constantly.

Remove from the heat and using hand mixer whip mixture for about 5 minutes on high speed or until cream is thick and has light yellow color.

Add mascarpone cheese and beat until combined.

In a clean mixing bowl whisk whipping cream until stiff peak forms (please don't over whisk or else cream will turn into butter, and you don't want that :))

Using spatula carefully fold cream in the mascarpone mixture until combined.

Pour cold espresso into the bowl. One at a time, dip lady fingers into the espresso for 2 seconds (please don't over soak them).

Place soaked lady fingers in the bottom of a 9 by 9 inch baking dish.

Spread half of the cream over the ladyfingers, repeat with second layer. Place Tiramisu cake in the refrigerator over night or at least 5 hours.

Dust cocoa powder over the cake. Serve with a hot cup of coffee. Enjoy!