Yes! Yes! Yes!I've made this many times. It is amazing and really popular at parties. It makes a 9X13 pan which is a lot of tiramisu. Since it uses all the "real" ingredients, it can get a bit expensive to make, but it's worth it!Tiramisu8 lg egg yolks3/4 c + 2 Tbs sugar -- divided1/4 c sweet Marsala -- divided1/4 c instant espresso powder2 c water -- divided2 tsps vanilla -- divided17 1/2 ozs mascarpone cheese -- (about 2 cups)1 c heavy cream -- cold36 Italian ladyfingers -- (10.5 oz)1 tbsp unsweetened cocoa powderRefrigerate medium bowl for the whipped cream. Have 2nd medium bowl and rubber spatula ready near stove.In copper bowl or top of double boiler, whisk together egg yolks, 1/4 cup plus 2 tablespoons of sugar and 3 tablespoons Marsala. Whisk constantly over low heat until mixture approximately triples in volume and begins to thicken, 3 to 5 minutes. Be careful not to overcook - eggs can scramble.Immediately scrape mixture into bowl. Cover with plastic wrap and refrigerate for at least 30 minutes or until completely cool.Meanwhile prepare espresso syrup: In small saucepan, stir together espresso powder, 1/4 cup plus 2 tablespoons sugar and 1 cup water. Bring to a boil, stirring constantly to dissolve espresso and sugar. Remove from heat and add remaining 1 cup water, 1 teaspoon vanilla and 1 tablespoon Marsala. Transfer to shallow pan and set aside.When yolk mixture has cooled, prepare mascarpone mixture: In large mixer bowl with whisk beater, beat mascarpone on low speed for about 10 seconds or until creamy. Raise speed slightly and gradually add yolk mixture until completely incorporated. Set aside.In chilled mixing bowl, combine heavy cream and 2 tablespoons sugar. Beat until cream begins to thicken. Add 1 teaspoon vanilla and beat just until stiff peaks form. Fold whipped cream into mascarpone mixture.For tiramisu: Have ready a 13x9 inch baking dish. Dip each ladyfinger very quickly in espresso syrup on each side. Arrange dipped ladyfingers in one layer in the pan in 3 rows of 6. If necessary, press them to fit in the pan. Spread half the mascarpone mixture over the ladyfingers. Arrange a 2nd layer of dipped ladyfingers over mascarpone (there will be leftover syrup). Spread remaining mascarpone mixture over 2nd layer of ladyfingers, spread evenly.Place cocoa in a fine strainer and sprinkle over surface, using spoon to press through strainer if necessary.Cover tightly with plastic wrap and refrigerate.NOTE : Make ahead at least 6 hours. Keeps up to three days, or up to 3 months in the freezer