Place the egg yolks, caster sugar, and vanilla in a stand mixer.

Whisk on medium-high speed until the mixture becomes pale, thick, and forms ribbons when lifted.

Drain any excess liquid from the mascarpone, then gently add it to the yolk mixture.

Mix just until smooth and homogeneous.

Cover and place in the refrigerator while preparing the meringue.

In a small saucepan, combine the sugar and water.

Bring to a boil and cook until the syrup reaches 121°C.

While the syrup is cooking, start whipping the egg whites until they reach soft peaks.

Once the syrup reaches temperature, slowly pour it into the egg whites in a thin stream, while beating on low speed.

Continue whisking until you obtain a glossy, stable meringue and the bowl cools slightly.

Gently fold the Italian meringue into the mascarpone–yolk mixture using a spatula.

Work slowly and delicately to avoid deflating the meringue.

Cover and chill the cream for 1 hour.

Mix the cooled coffee with the coffee liqueur (if using).

Set aside.

Place a stainless steel ring on a serving plate.

Dip the Savoiardi quickly into the coffee and arrange them at the bottom.

Transfer the cream to a piping bag and pipe a generous layer over the biscuits.

Add a second layer of dipped biscuits.

Finish with a final layer of cream.

Refrigerate for 1 hour to set.

Take about 1 cup of the tiramisu cream and whisk it until it becomes smooth and pourable.

Carefully remove the ring mold.

Cover the tiramisu with a tall plastic cake collar or plastic cover.

Slowly pour the liquid cream over the top, allowing it to drip naturally down the sides.

Dust generously with unsweetened cocoa powder, then gently lift the plastic cover upward so the cream and cocoa cascade down like lava.

Serve immediately for the best visual effect, or refrigerate briefly before serving.