• Prepare your strong coffee and set aside to cool.

Making the Zabaglione

• Place the egg yolks and sugar into a large heat proof bowl. Place this bowl over a double boiler that is just simmering and the water is not touching the bowl.
• Use a hand mixer on low to continuously beat the mixture. After about 2 minutes, remove the bowl from the double boiler and use a rubber spatula to clean the edges of the bowl and then place back on the double boiler and continue beating. Alternatively, you can use a whisk. Continue heating the mixture and beating for about 8 more minutes. The mixture should reach about 145F and will have thickened.
• Remove the bowl from the heat and set aside to cool.
• In another large mixing bowl add in the mascarpone cheese. With a hand mixer beat the mascarpone cheese for about 30 seconds to break up any lumps.
• Slowly pour in the heavy cream while continuing to beat with the hand mixer on medium speed. Then continue beating and pour in the vanilla extract.
• Once all the heavy cream and vanilla has been added, increase the speed to high and beat until stiff peaks form. Be careful not to overbeat the mixture or it will "break" see Pro Tips below. Set the bowl aside.
• Once the zabaglione is near room temperature, stir in the Baileys and vanilla extract.
• Fold the whipped cream/mascarpone mixture into the zabaglione by adding about 1/3 of the mascarpone mixture to the zabaglione and stirring it in. Then add another 1/3 and fold it in, finally fold in the last 1/3. Set aside in the fridge.

Assembling the Baileys Tiramisu

• I like to use an 8x8 casserole dish for this tiramisu so that each slice is thick and full of the creamy filling. But this can also be made in a 9x13 dish just as easily. With a 9x13, you end up with a higher ratio of lady fingers to creamy filling and the slices are not as tall obviously, but it is also delicious, so feel free to use what you have available.
• In a shallow bowl, combine the strong coffee and Irish cream. Quickly dip each ladyfinger into the mixture - about 1-2 seconds per side - so they soften without becoming mushy. Arrange the dipped ladyfingers in a single layer on the bottom of your casserole dish, placing them close together in neat rows. If needed, break dry ladyfingers to fill in gaps or adjust the length for the final row.
• Once the bottom has been layered with the ladyfingers, pour over half the mascarpone mixture and even it out with a rubber spatula or offset spatula.
• Repeat another layer of coffee-dipped-ladyfingers on top of the mascarpone mixture in the same direction as the layer below.
• Finally top with the last of the mascarpone mixture and smooth out the top.
• Cover with a tight fitting lid or plastic wrap and allow it to set in the fridge overnight for best results. If time is of the essence, you can probably cut in to it after 4 hours in the fridge, but if it is falling apart you will need to chill it longer.
• Once it is all set up sprinkle cocoa overtop, slice and serve. Enjoy!