Combine instant coffee with warm water and let that cool down completely. (You can also add sugar and mix).

Boil water and place a glass bowl, add egg yolks and sugar.
Whisk & cook for 10-15 mins.

Remove the bowl from heat then add vanilla extract, mix and let it cool down.

Then add mascarpone and gently mix and keep that aside.

Beat cream in a bowl until it holds stiff peaks.

Combine whipped cream & yolk-mascarpone mixture and keep that ready.

Dip ladyfinger cookies in the coffee, and line the bottom with ladyfinger cookies. (I used 9-inch square springform pan).

Spread half of the mascarpone mixture over the ladyfingers.

Spread evenly and repeat another layer of soaked ladyfingers and then spread mascarpone mixture.

Cover & refrigerate for at least 12 hours.

Dust with some cocoa powder and serve.
(Tiramisu can be kept in the refrigerator up to 2 days).