Separate the eggs

• Separate the eggs, putting the yolks in a medium bowl and the whites in a small bowl.

Whisk the yolks with sugar

• Add the white sugar to the yolks and mix with a hand mixer until pale yellow.

Add the mascarpone

• Add the mascarpone to the yolk mixture and mix until smooth.

Whip the egg whites

• Mix the egg whites until soft peaks form and the bowl can be turned over without the eggs falling out.

Fold in the egg whites

• Add the egg whites to the mascarpone mixture and fold them in gently with a spatula, without using the hand mixer.

Dip the ladyfingers

• Dip the ladyfingers into the coffee or espresso for about 2 seconds, not longer or they will fall apart.

Layer the tiramisu

• Arrange the dipped ladyfingers in the bottom of the dish and cover with a layer of the mascarpone mixture.
• Repeat the layers until the ingredients are used up.

Chill

• Let the tiramisu rest in the fridge, preferably overnight.

Finish and serve

• Once ready to serve, top the tiramisu with cocoa powder.