Step 2. Over a pot of barely simmering water place a metal bowl with 3 egg yolks and 1/2 cup of sugar and beat using an electric mixer. Warning this is a very messy process and you should have an apron on. Beat for 5-8 minutes or until mixture triples in size and immediately remove from heat. Fold in 16 oz of marscapone cheese when mixture has cooled slightly. Be careful to fold not stir. *Feel free to stir in 2 Tbsp of coffee flavored liqueur in the marscapone cheese before folding in the egg mixture if you desire a strong coffee flavor, I don't really like coffee so I omitted it.
Step 3. In a seperate bowl using clean beaters, beat 1 small container of heavy whipping cream until stiff peaks form.
Step 4. Gently fold the whipped cream into the marscapone and egg mixture to cream the tiramasu filling.
Step 5. I couldn't find traditional Italian lady fingers in my tiny town so I used Stella Dora Breakfast Cookies (which I had to break to fit into my oval container). I've heard you can also use Nilla Wafers. I used 1 package of Stella Dora and dipped each into the coffee and layered my dish, top with filling, another layer of coffee soaked cookies, and another layer of filling.