Ingredients:
300 g savoiardi (ladies' fingers)
500 g mascarpone
4 eggs
100 g sugar
1 cup strong coffee
2 tbsp. liqueur (e.g. amaretto)
2 tbsp. cocoa powder
Preparation:
Whisk the egg yolks with half the sugar until light and creamy.
In a separate bowl, beat the egg whites with the remaining sugar until stiff peaks.
Stir the mascarpone into the yolks, then gently incorporate the whipped whites.
Mix the coffee and liqueur in a shallow bowl. Quickly dip the savoiardi into the coffee mixture and place in a single layer in the dessert mold.
Place half of the cream on top of the layer of savoiardi. Repeat the layers, ending with the cream.
Sprinkle the top of the tiramisu with cocoa powder.
Chill in the refrigerator for at least 4 hours, preferably overnight.