Brew the espresso

• Brew the espresso and let it cool to room temperature.

Make the mascarpone cream

• Whisk the egg yolks with the sugar until pale and creamy.
• Fold in the mascarpone until smooth.
• Whisk the egg whites to stiff peaks and gently fold them into the mascarpone mixture.

Soak the croissants

• Dip the croissant halves briefly into the cooled espresso so they soften without falling apart.

Assemble the tiramisu

• Layer the soaked croissant halves in the baking dish.
• Spread the mascarpone cream over the top.
• Repeat the layers, finishing with a layer of cream.

Chill and serve

• Refrigerate until set.
• Dust generously with cocoa powder before serving.