Method

1. Brew the espresso coffee and let it cool to room temperature before using it to soak the ladies' fingers.

   1 min

2. Separate the egg yolks from the egg whites, placing the yolks in one bowl and the whites in a clean, dry bowl.

   Tip Ensure the white bowl is completely free of any yolk for stiff peaks.

   8 min

3. Beat the egg yolks with the sugar until the mixture becomes pale and thick, taking roughly two minutes of steady whisking.

   4 min

4. Fold the room-temperature mascarpone into the egg and sugar mixture in batches, gently stirring until smooth and combined.

   3 min

5. Whip the egg whites with a pinch of salt until they form stiff, glossy peaks that hold their shape when the whisk is lifted.

   6 min

6. Fold the stiff egg whites into the mascarpone mixture in two additions, using a spatula and cutting through the center to preserve air.

   Tip Do not stir too vigorously to avoid deflating the foam.

   3 min

7. Dip each side of a ladyfinger into the espresso mixture, ensuring a quick soak so they absorb flavor without falling apart.

   2 min

8. Arrange a layer of soaked ladyfingers in the bottom of a large serving dish, covering it completely.

   4 min

9. Spread half of the mascarpone cream over the biscuits, pressing it slightly into the gaps for even texture.

   2 min

10. Repeat the process with the remaining soaked ladyfingers and the rest of the mascarpone cream to create a second layer.

    3 min

11. Smooth the top of the cream layer with an offset spatula or the back of a spoon for a neat finish.

    1 min

12. Cover the tiramisu with plastic wrap pressed against the surface and refrigerate for at least three hours, ideally overnight.

    Tip The chilling step sets the structure and deepens the flavor.

    2 min

13. Dust the top generously with cocoa powder through a fine sieve just before serving.

    1 min