The Best Tiramisu Recipe

In a medium glass or metal bowl, combine the egg yolks, granulated sugar and salt
Place the bowl sitting over a pot of simmering water and whisk until the egg yolks are light in color and start to thicken (approximately 8 minutes)
Remove the bowl from the heat and whisk in the mascarpone cheese, vanilla extract and cinnamon; set aside and allow to cool
In a mixing bowl with whisk attachment, whip the cream until it creates soft to medium peaks
Fold the whipped cream into the mascarpone mixture and gently mix until fully combined

Pour the espresso and kahlua (optional) into a shallow bowl; set aside
Cut the ladyfingers to fit the size of the glass or serving dish. Quickly dip each lady finger into the espresso mixture and place the lady finger into the bottom of the glass or serving dish; repeat until the bottom of the glass is covered (do not keep the lady fingers in the espresso for very long or they will fall apart)
Scoop the mascarpone cream over the lady fingers and spread to cover them completely
Repeat with the remaining espresso soaked lady fingers and mascarpone cream until the glass or serving dish is filled
Dust the top of the mascarpone cream with cocoa powder and refrigerate the Tiramisu for 2-3 hours or until you are ready to serve them (these can be made in advance and refrigerated for 24 hours)