For the classic tiramisu recipe, carefully rinse the shells of the eggs, separate the yolks from the whites in two different bowls and add to the yolks, the sugar and a pinch of salt.Set the egg whites aside and beat the yolks with a whisk until they are light and foamy.Mix the mascarpone into the beaten yolks, stirring with a spoon.|Beat the egg whites with a whisk or an electric mixer: if you beat them by hand, use a large whisk to incorporate more air. Add the beaten whites to the yolk and mascarpone mixture, stirring from the bottom to the top to avoid flattening the eggs.Pour the room temperature coffee into a large, shallow plate and mix in 1 tablespoon sugar and the Marsala wine (this is the syrup).Dip 2 ladyfingers at a time into the syrup for 1 second per side, then set them side by side to form the bottom layer on a 12x12 inch baking dish, without leaving any areas uncovered.Cover the ladyfingers with 1/3 of the mascarpone mixture and repeat to form two more similar layers.Chill the tiramisu in the refrigerator for a couple of hours, covered with aluminum foil, then dust it with cocoa powder just before serving.