Crack 5 eggs and separate the yolks and the whites into 2 large bowls.
Add ½ cup of sugar into the yolk bowl and beat the mixture together until it becomes thick and pale. Use an electric mixer at medium speed for 2-4 minutes if available.
Add the 16 Oz mascarpone into the yolk and sugar mixture and beat until just combined.
Beat the 2 cups of heavy cream in another bowl until it holds soft peaks. Make sure to not over beat to prevent it from turning into butter.
Fold the heavy cream into the yolk/mascarpone mixture gently using a rubber spatula.
Add a pinch of salt to the blow with the whites and beat the mixture until you see soft peaks. Slowly add the remaining ¼ cup of sugar while continuing to beat. Continue to beat until the mixture holds stiff peaks.
Slowly fold in the egg whites mixture into the yolk/mascarpone/heavy cream mixture until just combined.
Add the 2 Tsp of vanilla extract and continue to fold until fully combined.
Fully submerge each ladyfinger in lukewarm espresso, soaking it for about 1 second on each side. Transfer each soaked ladyfinger into a 13in X 10in dish, trimming as needed to fit snugly.
Spread approximately half of the mascarpone mixture evenly over the ladyfingers and repeat the same process for another layer of ladyfingers and mascarpone.
Chill tiramisu, uncovered, for at least 6 hours. This allows some of the moisture from the mascarpone to escape. Cover the tiramisu dish only after chilling at least 6 hours.
Right before serving, use a fine sieve to evenly spread the cocoa powder across the top of the dish.
Add shaved dark chocolate as garnish on individual pieces before serving.