Brew and cool the espresso

• Brew the espresso and let it cool completely.
• Pour into a shallow dish for dipping.

Make the mascarpone cream

• Whisk the egg yolks with the sugar until pale and thick.
• Fold in the mascarpone and vanilla extract until silky smooth.
• Whip the cold heavy cream to soft peaks and fold it in gently.

Soak the ladyfingers

• Dip each ladyfinger briefly into the espresso, one side then the other, so they stay firm.

Assemble the tiramisu

• Layer the soaked ladyfingers in the baking dish.
• Spread half the mascarpone cream over them.
• Repeat with a second layer of ladyfingers and the remaining cream.
• Smooth the top and chill until set.

Brûlée the top

• Sprinkle an even layer of brown sugar over the chilled cream.
• Caramelise with a kitchen blowtorch until deep amber and crackly.
• Let the top set for a moment before serving.