STEP 1 -- Sponge Cakes Prepare 2 equal-sized sponge cakes The 2 sponge cakes should be the size of the mold you will use to layer the tiramisu. The recipe for one large 13x9x1 sponge cake can be found here "Jelly Roll". Depending on the size of your molds, you may need to double the recipe. The home-made sponge cake will taste better than store-bought lady fingers. STEP 2 -- Custard 6 egg yolks 3/4 cup sugar 2/3 cup milk In a medium saucepan mix together the egg yolks and the sugar for 5 minutes. Whisk in the milk and cook over medium or medium-low heat for 10 minutes stirring constantly until mixture boils. Then boil gently for 1 minute. Remove from the stove and allow to cool slightly, then cover tightly and chill in the refrigerator for 1 hour. STEP 3 -- Coffee 1 cup strong espresso coffee, cooled to room temperature 4 teaspoons vanilla extract 2 tablespoons sugar Mix the coffee, vanilla, and sugar. Let it cool and put mixture in a bottle sprayer and set aside at room temperature. A bottle sprayer can make it easier to soak the sponge cakes in the final step. I don't use alcohol. You can add 2 tablespoons of spiced rum or Kahlua to the coffee mixture. STEP 4 -- Whipped Cream 1 pint heavy cream 2 teaspoons vanilla 2 tablespoons sugar In a bowl, beat the cream with the vanilla and sugar until stiff peaks form. Set aside. STEP 5 -- Mascarpone Custard 1 pound mascarpone cheese at room temperature Remove the egg yolks mixture from step #2 from the refrigerator. Add the mascarpone cheese into the yolk mixture and fold until smooth. STEP 6 -- Put it together 1 tablespoon unsweetened cocoa powder