Soak Gelatin Sheet (2) in water.
In a mixing bowl, mix Egg (6) and Caster Sugar (75 gram). Whisk until smooth on a double boiler.
Add gelatin to the mixture and continue to mix until the gelatin dissolves. Remove from double boiler and set aside to cool fully.
In another bowl, pour Whipping Cream (300 milliliter), Vanilla Essence (2 teaspoon), and Caster Sugar (75 gram).
Beat the cream until stiff. Set aside.
In another new mixing bowl, mix Mascarpone Cheese (250 gram) with egg mixture.
Add the whipped cream mixture to the egg and mascarpone cheese mixture. Fold in gently.
In a small bowl, prepare espresso liquid by mixing the Espresso Powder (1 tablespoon) with water.
To assemble: use a loose base square tin, soak Ladyfingers (1 package) in th espresso coffee and line the bottom of the tin.
Pour half of the tiramisu mixture over it and spread evenly. Sprinkle Unsweetened Cocoa Powder (to taste) on top.
Repeat one more layer with biscuit and cream.
Cover with cling flim and refrigirate for 6 to 8 hours
Dust the top with more cocoa powder.
Using a knife to seperate the edge from the tin and remove to a container
Cut into rectangle pieces and enjoy!