First, make the coffee. It should be very strong and, once ready, it should go straight into the fridge. This is important because the ladyfingers need to be dipped in cold coffee, if the coffee is warm, they will break apart right away.

In the meantime, separate the eggs into two bowls: one for the egg whites and one for the yolks. It is crucial that no traces of yolk get into the egg whites; otherwise, they will not whip properly.

In the meantime, separate the eggs into two bowls: put the egg whites in one and the yolks in the other. It’s essential that no trace of yolk ends up in the whites, otherwise they won’t whip properly.

Now whip the egg whites with a whisk, incorporating air until they become light and foamy. They’re ready when you can turn the bowl upside down and the mixture stays in place without moving.
In the other bowl, whisk the yolks with the sugar until you get a thick, pale-yellow cream, similar to a chantilly-like texture. At this point, add the mascarpone and mix gently with a spatula (or with the mixer turned off), then fold the whipped egg whites into the yolk-and-mascarpone mixture, mixing from the bottom upwards so you don’t deflate the cream. This is your tiramisù cream.

Now it’s time to assemble the tiramisu. Take your container and spread a first layer of cream. Then arrange a layer of ladyfingers dipped in the cold coffee. Dip them well so the tiramisu doesn’t turn out dry, but don’t overdo it, otherwise the dessert will become too runny.

Keep layering: cream, dipped ladyfingers, cream, and so on. Finish with a dusting of unsweetened cocoa powder, which is essential to create the right contrast of flavors.

Finally, leave the tiramisu in the freezer for about 30 minutes before serving.