Step 1

In a clean bowl, whip the egg whites and 3 tbsp of sugar together with a hand mixer, for about 3-5 minutes until the egg whites hold stiff peaks.

Step 2

In a separate bowl, whip the egg yolks with the remaining 3 tbsp sugar for 2-3 minutes until the egg yolks are thick and pale yellow in color.

Step 3

Add the mascarpone to the egg yolks and whip until combined.

Step 4

Gently fold the stiff egg whites into the egg yolk mixture and set aside.

Step 5

In a small flat dish or bowl, combine the espresso and amaretto.

Step 6

Dunk each ladyfinger fully into the espresso mixture for 1-2 seconds and place into the bottom of a 8x8 dish, or into individual ramekins. Don’t let the ladyfinger soak so much that it falls apart, just a quick dunk to let it absorb a little bit of espresso.

Step 7

Once the ladyfingers have formed a single layer in the bottom of the dish, spread 1/2 of the mascarpone mixture over the ladyfingers.

Step 8

Arrange another layer of espresso soaked ladyfingers on top, and spread over the remaining mascarpone cream.

Step 9

Cover the top of the dish with plastic wrap and let the tiramisu refrigerate for 4-6 hours.

Step 10

Serve cold, with a light dusting of cocoa on top. Enjoy!