Step 1: Prepare the Coffee Mixture - In a medium bowl, combine the brewed coffee, Kahlua, and Amaretto. Stir well and set aside to cool.
Step 2: Whisk the Egg Yolks and Sugar - In another large mixing bowl, whisk together the 9 egg yolks and 1 cup of sugar until thick and pale, about 5 minutes.
Step 3: Add Mascarpone and Vanilla - Gently fold in the mascarpone cheese and 1 teaspoon of vanilla extract into the egg mixture until smooth.
Step 4: Whip the Cream - In a separate bowl, whip the 2 cups of heavy cream with the 2 tablespoons of powdered sugar until soft peaks form.
Step 5: Combine Cream with Mascarpone Mixture - Carefully fold the whipped cream into the mascarpone mixture, being cautious not to deflate the whipped cream.
Step 6: Dip the Ladyfingers - Quickly dip each ladyfinger into the coffee mixture, ensuring not to soak them.
Step 7: Layer the Ingredients - In your 9x13 inch dish, arrange a layer of dipped ladyfingers, then spread half of the mascarpone mixture over them.
Step 8: Repeat Layers - Add another layer of dipped ladyfingers followed by the remaining mascarpone mixture. Smooth the top.
Step 9: Chill the Tiramisu - Cover and refrigerate for at least 4 hours, preferably overnight.
Step 10: Serve and Garnish - Dust the top with cocoa powder and grate chocolate before serving.
