Add the egg yolks, sugar, vanilla bean scrapings, and salt to the bowl of a double boiler and whisk until the mixture is thick, fluffy, and doubled in volume, about 8 to 10 minutes. Place the bowl in an ice bath for 15 minutes to cool, stirring occasionally.
Add the egg yolk mixture and cream cheese to a large bowl and use a handheld electric mixer to beat until smooth.
Beat in ¼ of the whipped cream, and then use a rubber spatula to fold in the remaining whipped cream ¼ at a time.
Place a piece of plastic wrap directly on top and refrigerate 15 minutes.
Assemble:
Whisk together the hot espresso and sugar in a large shallow dish (such as an 8 by 8-inch casserole dish). Cool to room temperature.
Get out the pan you’re using to make this (see Note below).
Soak a sheet of matzo in the espresso for about 15 seconds per side and place it into the pan you’re using. If you need more matzo to cover the bottom of the pan, break up a sheet of matzo to fit, soak it in the espresso, and place it in the pan.
Spread ⅓ of the cream mixture on top of the matzo in the pan. Add another layer of espresso-soaked matzo. Repeat this process 2 times.
To Make the Chocolate Layer:
When the Tiramisu is assembled and ready for the topping, melt together the chocolate and cream in a double boiler or microwave, stirring until smooth.
While the chocolate mixture is still melted and spreadable, dollop it onto the top layer of matzo and spread it around to cover the top.
Chill:
Cover with plastic wrap and refrigerate 8 hours before slicing.
Notes
Espresso Substitute: If you don’t have espresso, you can use double strength coffee.
Chocolate Layer Substitute: If you prefer, skip the chocolate layer and instead top with a dusting of cocoa powder.
Pan Size: I like to use an 11 X 7 X 1-inch deep baking dish for this. However, you can also use any similar size. If the matzo doesn’t fit perfectly into the pan, break it up so it does. I found that 1.5 sheets of matzo fit perfectly into each layer using an 11 by 7-inch pan.
Chill Time: This will be fully chilled after being in the fridge for about 2 hours, but I find that it sets and slices much better (and not to mention tastes better) if you let it sit for at least 8 hours in the fridge.
Storage: Store leftovers wrapped in the fridge for up to 4 days.