Tiramisu with Mascarpone Cream

The heart of tiramisu is a fluffy mascarpone cream. Separate the egg yolks from the whites. Place the yolks and sugar in a large bowl and beat with an electric mixer until thick and pale, about 3 to 5 minutes. Add mascarpone and briefly whip until smooth. Beat the egg whites until stiff peaks form, then gently fold them into the yolk mixture with a spatula until a fluffy cream forms.

Let the espresso cool completely, pour it into a shallow dish, and mix with amaretto. Prepare a baking dish for layering the dessert, and keep the coffee syrup close by for quick dipping of the ladyfingers so they don't soak too much and fall apart.

Briefly dip each savoiardi biscuit in the coffee syrup on both sides (no more than 1-2 seconds per biscuit), then lay them side by side to form the first layer in the dish. Spread half of the mascarpone cream over the ladyfingers and smooth gently. Repeat with another layer of dipped biscuits and the remaining cream. Smooth the surface again.

Cover tightly with plastic wrap and chill the tiramisu in the refrigerator for at least 4 hours, or preferably overnight, to let the flavors combine and the dessert set.

Dust the top with fine cocoa powder through a sieve before serving. Cut into portions with a sharp knife and serve well chilled.