Make a strong coffee. Choose a strong espresso. Pour the coffee into a bowl, add two tablespoons of sugar and let it rest until cool.
Separate yolks and whites. As this dessert is made with raw eggs, add only fresh eggs and clean them thoroughly.
Beat yolks with the half amount of sugar until fluffy. Beat them at least for 5 minutes until you get a pale and airy mousse.
Add mascarpone to your whipped yolks. To eliminate lumps, it’s advisable to add mascarpone in small portions, or you can previously whip your mascarpone. In case you have the opportunity, whisk your mascarpone using an electric mixture until it’s light and fluffy.
Beat egg whites until stiff. Add the remaining half of the sugar afterwards, and continue beating for at least a minute to get a glossy and stable foam.
Gently stir together the beaten egg whites and mascarpone cream. Add only a small amount of egg whites foam first, and the remaining foam you can add and stir gently with a spatula. We aim to get a fluffy, airy compound.
Dip the ladyfingers one by one into the coffee mixture just to moisten them, and line the bottom of a glass bowl with ladyfingers.
Spread half amount of your cream over the ladyfingers evenly.
Sprinkle bitter cocoa powder over the top. To create a spectacular tiramisu, use a tea- strainer to dust the top with cocoa powder.
In case you make a two-layer tiramisu, repeat with a second layer of coffee-dipped ladyfingers, then with the rest of the cream. Remember to sprinkle the top lavishly with bitter cocoa powder.
Cover with plastic or lids (not touching the mixture) and put it into the fridge. Let your tiramisu rest for at least two hours – in my opinion it’s even better if you make your tiramisu the day before serving.