Soak the sponge: Pour the coffee into a bowl and dip the sponges one by one, just enough so that they are soaked but not falling apart. Arrange them in a bowl.
Make the cream: Mix the egg yolks with the icing sugar and vanilla sugar until foamy. Add the mascarpone and mix until smooth.
Assembly: Pour the cream over the sponge cake and sprinkle generously with cocoa powder.
Refrigeration: Refrigerate the tiramisu for at least 2 hours, but it is best to let it sit overnight.
Tip: You can decorate the tiramisu with cocoa powder, grated chocolate or fresh fruit.
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