Got this recipe from the BEST blogger person EVER The pioneer woman
■5 whole Egg Yolks
■1/4 cup Plus 4 Tablespoons Sugar, Divided
■3/4 cups Marsala Wine, Divided
■1 cup Whipping (heavy) Cream
■1 pound Mascarpone Cheese, Softened (Room Temperature)
■1-1/2 cup Brewed Espresso Or VERY Strong Coffee
■1 Tablespoon Vanilla
■1 package (7 Oz.) Savoiardi Or Ladyfingers
■ Cocoa Powder, For Dusting
In a saucepan, bring some water to a boil, then reduce heat to a simmer. Find a mixing bowl that will fit over the top of the pan, but not sink all the way in. (Do-it-yourself double boiler!)
Place the mixing bowl on the saucepan with the simmering water. Slowly add 1/2 cup Marsala wine and whisk to combine. Cook over the simmering water, and use a rubber spatula to scrape the pan. Cook until thick.
Cover with plastic wrap and refrigerate for 1 to 2 hours.
Cover and refrigerate for a few hours before serving. This allows for more moisture to soften the cookies and the whole mixture to meld together. To serve, spoon out helpings onto individual plates.
Note: Tiramisu does not last beyond 24 to 36 hours, as everything eventually starts to break down and become soupy.