Back-Of-The-Packet Tiramisu

I'm sorry I've been absent for so long! The kitchen's undergoing some work and school's piling up, but alas, this weekend I have done some extravagant cooking and here is the first on the menu.
Tiramisu is one of Italy's finest desserts, and it's not even very old, it is believed that the first tiramisu were created around the mid 1900s.
I got a bit bewildered by the many twists and recipes I looked up for this (Nigella's Frangelico scented version looked very tempting) but in the end, I just went with the instructions on the back of the packet of savoiardi (Italian sponge fingers) courtesy of the great brand Balocco. The instructions did at first, have to be translated from French, before I turned over the packet and saw the English. I used the ratio to reduce the ingredients for the amount of mascarpone I could afford.
1)Whisk 3 egg yolks and 90g caster sugar in a bowl until thickened and pale. Whisk in, gently, 250g of mascarpone and 2 tbsp cream and a teaspoon of really good vanilla extract just to bring out the coffee, until thoroughly incorporated. Then fold in a whipped egg white.
2)To layer up the Tiramisu, spread a third of the cream at the bottom of a pudding dish. Have a bowl of warm good coffee (if you can only do instant use espresso) to hand and dip the sponge fingers in, both sides until they've softened but not lost their shape. Place them on the cream until it's covered, and dollop another third
of cream on and then more sponge fingers. Spread the final third of cream ontop of the fingers and spread it evenly with a spatula and finally, seive some really good cocoa powder on top. Leave in the fridge for at least 2 hours, overnight is best.