To make the coffee:

*espresso can be made using pods or a percolator*

1. Prepare espresso.
2. Let the coffee cool in a shallow bowl while you prepare the rest of the recipe.

To make the cream filling

1. Whisk together the egg yolk, sugar and vanilla.
2. Add the cream and mascarpone.
3. Whisk until soft peaks form.

To assemble the Tiramisu

1. Break each ladyfinger biscuit into 2 pieces.
2. Dip the edges of each biscuit into the coffee.
3. Dampen the edges, but do not soak the biscuit all the way through.
4. Arrange 2 pieces of the biscuits on the bottom of each glass.
5. Dollop a tablespoon of the cream filling on top with a piping bag.
6. Repeat the above steps in each glass until you have 3 layers of biscuits and 3 layers of cream.
7. Refrigerate the tiramisu for at least 1 hour.
8. Sprinkle with cocoa powder just before serving.