Whisk together 1 ¼ cups of the whipping cream, the granulated sugar, and salt in a medium-sized saucepan. Heat at medium until just under boiling and then remove from the heat. In another small bowl, whisk the egg yolks until smooth. Temper the egg yolks by slowly adding about 1 cup of the hot milk mixture while whisking well. Then, add the tempered egg mixture back into the saucepan and heat again over medium heat while whisking constantly just until boiling and the mixture bubbles throughout and is slightly thickened. Remove from the heat and add the vanilla and stir to combine. Pour into a heat-safe bowl and let cool for a bit before refrigerating until chilled and set up more, at least 2 hours.

Once the custard has chilled, combine the mascarpone cheese and powdered sugar in another bowl. Beat with a handheld mixer on high speed until incorporated. Add the remaining 1 cup of whipping cream and beat on high speed until fluffy. Fold in the chilled custard until fully incorporated. Assemble the tiramisu immediately or refrigerate until ready to assemble.

Whisk together the cold coffee and Bailey's Irish Cream in a shallow bowl. Quickly dip the ladyfingers into the coffee mixture (don't soak them) and immediately place them in the bottom of a 9X9-inch pan (or similar-sized pan) in one layer. Top with half of the mascarpone custard and gently spread around with a spatula. Next, add another layer of coffee-dipped ladyfingers and the last of the mascarpone custard. Smooth out the top. Cover and refrigerate for at least 4 hours before serving. Right before serving, dust the top with powdered sugar. Slice or scoop and serve. Enjoy!