Whip the cream with a whisk, ensuring it is very cold. Start at a low speed, then gradually increase the speed. Set it aside in the fridge.
In another bowl, beat the egg yolks with sugar and vanilla until they are light and foamy.
Add mascarpone and continue beating with the whisk.
Incorporate the whipped eggs into the cream and continue whisking until the mixture is creamy and well combined.
SERVING THE DESSERT
Pour the mixture into glasses, sprinkle with bitter cocoa, and drizzle with 5 Gold Medals Balsamic Vinegar.
For a Tiramisu version, place a few pieces of Savoiardo biscuit at the bottom of the glass after soaking them in coffee.