Whip the egg yolks with sugar

• Whisk the egg yolks with the sugar until pale and creamy.

Fold in the mascarpone

• Add the mascarpone and whisk until smooth and homogeneous.

Beat the egg whites

• Beat the egg whites to stiff peaks.
• Gently fold them into the mascarpone mixture.

Dip the ladyfingers

• Pour the cooled espresso into a shallow dish.
• Quickly dip each ladyfinger on both sides so it is moist but not soggy.

Layer the tiramisu

• Arrange a layer of dipped ladyfingers in the baking dish.
• Cover with half of the mascarpone cream.
• Repeat with a second layer of ladyfingers and the remaining cream.

Chill

• Cover and refrigerate until set.

Dust and serve

• Dust generously with cocoa powder through a sieve just before serving.