Line a small loaf pan (9”x5”) with plastic wrap, leaving a 3” overhang on all sides; set pan aside.

Using a medium heatproof bowl, whisk together the egg yolks, milk and sugar. Place bowl over a gently simmering saucepan (do not let bottom of bowl touch water). Cook, stirring often, for 10-12 minutes, or until custard reaches 170°F.

Meanwhile, prepare a larger bowl of ice water. (The bowl should be large enough for the smaller heatproof bowl to fit into.)

Remove bowl with custard from heat and set into bowl with ice water. Stir custard for 1-2 minutes, or until cool.

In a separate bowl, add mascarpone cheese. Fold the cooled custard into the mascarpone until mixture is smooth.

Pour the coffee, hazelnut liqueur and vanilla into a shallow bowl. One at a time, dip the ladyfingers in the mixture until soaked but not soggy. Lay 2 rows of 4 ladyfingers lengthwise into bottom of prepared pan. Spread ½ of the custard mixture over the ladyfingers.

Repeat process with a second layer of ladyfingers (arranged widthwise across pan) and remaining custard.

Dust top of custard with cocoa powder. Cover with plastic wrap and refrigerate overnight.

Uncover and lay plate upside down on top of tiramisu. Invert plate and carefully lift pan off. Peel off plastic wrap.

Prior to serving, garnish top of tiramisu with cocoa powder, chopped hazelnuts and Baci chocolates.