Beat the egg yolks and sugar with a stand mixer or electric mixer on medium-high speed for about 10 minutes, until the mixture becomes pale, thick, and fluffy.

Add the vanilla extract and mascarpone, then beat just until smooth and combined. Transfer the mixture to a bowl and set aside.

Clean the mixing bowl and whisk well. Beat the egg whites until stiff peaks form, about 3 minutes.

Fold half of the mascarpone mixture into the egg whites gently. Once mostly combined, fold in the remaining mixture until smooth and airy.

Stir the hot coffee with the non-alcoholic coffee syrup or extra coffee. This keeps the easy tiramisu halal-friendly while still adding depth of flavor.

Quickly dip each ladyfinger into the coffee mixture and arrange them in a single layer in an 8-inch square dish.

Spread half of the cream mixture over the ladyfingers.

Add another layer of coffee-dipped ladyfingers.

Spread the remaining cream mixture evenly on top.

Cover and refrigerate for at least 4 to 5 hours, though overnight is best.

Dust generously with cocoa powder just before serving.