Ingredients:
1 cup (150ml) strong coffee warm or room temperature
90ml cream liquor or dark rum 
1 large orange for zest
1/2 cup of orange juice 
40-45 lady fingers 
400g-500g mascarpone 
250ml-300ml double cream
4 large Eggs
100g granulated sugar 
1/2 tsp vanilla extract 
1/8 tsp salt 
Cocoa powder
1 large chocolate orange bar

Method:

Step 1: Grab any baking pan or dish you have. I used a 9x13 inch baking dish. Set aside and have ready to go!

Step 2: You need to form 1 layer of dipped ladyfingers. Using room temperature coffee add in the liquor and whisk together a shallow bowl, then one at a time quickly dip each side of the lady fingers into the mixture and arrange them in your baking pan to make one solid layer. (Try not over-saturate the lady fingers within the liquid as they will become to soggy) Reserve remaining coffee mixture and ladyfingers for another layer.

Step 3: Next, with a handheld or stand mixer whisk the mascarpone and orange juice together on medium speed in a large bowl until smooth. Set aside.

Step 4: Place a heat-proof bowl over a small pot of simmering water over medium-low heat. Don’t let the water touch the bottom of the bowl.  Using a whisk, whisk the egg yolks and 50g of granulated sugar together until light and foamy, about 5 minutes. Remove from the heat and immediately pour into the mascarpone mixture. Beat on medium speed until combined.

Step 5: So for the cream, using your handheld mixer, whisk the heavy cream and vanilla extract together on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks– and are the perfect consistency for the tiramisu cream.

Step 6: Fold the whipped cream into the mascarpone mixture and add in your orange zest and combine lightly with a spoon. 

Step 7: Lastly, in a bowl whisk together your eggs whites and salt on medium speed until foamy. Usually takes 1 minute. Increase to high speed and slowly pour in the remaining sugar 50g and whisk to form stiff peaks, usually takes about 4-5mins. (Be-careful not too over-beat as the egg whites will become dry.) Fold into the mascarpone cream, here I again added in some orange zest but it is not a requirement if you think you already have enough. 

Step 8: Spread half of the mascarpone cream evenly over bottom layer of ladyfingers. A spatula can help spread it neatly and evenly. Grate some of your orange chocolate on top. Dip remaining ladyfingers into remaining coffee mixture and arrange one-by-one on top of the mascarpone layer. Again, spread the rest of the mascarpone cream evenly over the layer of ladyfingers. 

Step 9: After a couple hours in the refrigerator, sift a dense layer of cocoa powder all over the top and grate more of your orange chocolate bar on top. Cover with plastic wrap or aluminium foil, then refrigerate for at least 8-9 more hours and up to 1 day to get the perfect finish. .

Tips:

Halve this recipe for a 9×9 inch or 10×10 inch square baking pan