• Gather your ingredients so that you have everything close at hand on the counter or table. Separate the eggs yolks from the egg whites.

Making the Custard

• In a medium saucepan, mix together the egg yolks and granulated sugar until well blended.
• Whisk in whole milk and cook over medium heat, stirring constantly until mixture boils. Reduce heat and continue to boil for 1 minute.
• Remove from heat and allow to cool. Cover and chill in refrigerator for 1 hour.

Prepare the Cream Filling

• In a large mixing bowl, beat the heavy whipping cream with vanilla extract until stiff peaks form. Place in a clean bowl and set aside until later.
• Using the same mixing bowl, mix together the softened cream cheese and butter, heavy whipping cream, sour cream, and vanilla extract for several seconds until thoroughly combined.
• Fold into the cooled custard and mix until smooth.

Assemble the Tiramisu

• In a small bowl, combine the cooled coffee and Madeira wine. (You may substitute Masala wine, rum, or brandy, if desired.)
• Dip half of the ladyfingers in the coffee mixture and arrange them in the bottom of a 9"x11" oblong baking dish. I always worried that the coffee would make the cookies soggy, but that is not the case. They are quite sturdy and hold up well to soaking.
• Spoon half of the cream cheese mixture over the soaked ladyfingers, spreading the filling to the edges. Top with half of the prepared whipping cream.
• Repeat layers, soaking the remaining ladyfingers and topping with custard and whipping cream. Spread to the edges of the dish.
• Garnish by generously sprinkling baking cocoa to cover the top. Cover and refrigerate for 12-24 hours. Serves 10-12.