First, we will prepare the coffee. It must be very strong, and once ready, we will place it in the refrigerator immediately.
This is important because the biscuits need to be dipped in cold coffee; otherwise, they will break apart quickly.

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.

Now, whip the egg whites with a whisk, incorporating air until they become foamy. They will be ready when the mixture is firm and does not move when the bowl is turned upside down.

In the other bowl, whisk the egg yolks with the sugar until you get a thick, light yellow cream, similar to chantilly. At this point, add the mascarpone and gently mix with a spatula or with the whisk off. Finally, fold the whipped egg whites into the yolk and mascarpone mixture, stirring from the bottom up to avoid deflating the cream. This is our cream for the tiramisù.

Now let’s move on to assembling the tiramisù. Take the container and spread a layer of cream. Then, place a layer of biscuits soaked in cold coffee. Be sure to soak them well so the tiramisù doesn’t turn out dry, but don’t overdo it, or the dessert will become too runny.

Alternate the layers: cream, soaked biscuits, cream, and so on. Finish with a dusting of unsweetened cocoa, which is essential to provide the right balance of flavors.

Finally, place the tiramisù in the freezer for about 30 minutes before serving.