Step 1

In a large bowl, mix the egg yolks and the sugar until they form a light colored, fluffy cream (you can do this by hand or by food mixer).

Step 3

Add the mascarpone and fold it in until you obtain a smooth mixture.

Step 5

In a separate bowl, whisk the egg whites until the make stiff peaks (use an electric mixed with whisk attachment for best results) and then very gently fold them into the main bowl. Your tiramisu cream is ready, now set aside and work on the biscuits.

Step 7

Make espresso and let it cool, then add milk to taste.

Step 9

Pour a small amount of room temperature milk+coffee in dish so that it coats the dish and gently place a lady finger horizontally in it, then take it immediately out and place it in your tiramisu tray.

Step 11

This is a delicate moment: you want the lady finger to get in contact with the coffee but you don't want it to soak up so much of it to dissolve into a spongy mess! A quick tap in coffee is all it takes for the perfect result.

Step 13

Do the same with more ladyfingers until they cover the bottom of the tray (one layer only) then use a large spoon to pour on top of them one layer of cream.

Step 15

Smooth it out with a spoon, then repeat with a second layer of lady finger, and a second layer of cream. Smooth very well and sprinkle dark cocoa on top. Put in the fridge for 2 hours and serve cold.