Cookies and Cream Tiramisu

Make the filling. In a mixing bowl, add your egg yolks, sugar, and vanilla paste. Place the mixing bowl over a double boiler on low heat, and beat the yolk-sugar mixture until it is fluffy and has thickened. We are looking for a light cream color!
Whisk the yolk mixture. Take the mixing bowl off the double boiler and add your softened mascarpone cheese to the whipped yolk. Using a whisk, gently fold in the mascarpone cheese just until incorporated, making sure not to over-mix it!
Make the whipped cream. In another bowl, using an electric mixer, whip the cream until soft peaks form. We want a fluffy, silky texture here. Gently fold the whipped cream into the mascarpone mixture just until combined.
Assemble. Dip the chocolate sandwich cookies in the strongly brewed coffee and place them in a single layer of an 8"x 8" dish. Spread half of the mascarpone mixture on top of the cookies. Repeat this step with the remaining ingredients.
Chill the tiramisu. Cover and refrigerate the tiramisu for at least 8 hours or overnight.
Dust cocoa powder over the top right before serving.