Tiramisu

Whisk the yolks with half the sugar until pale and thick. Add the mascarpone and whisk gently until smooth — do not over-mix.

In a separate clean bowl, whisk the egg whites with the remaining sugar to soft peaks. Fold them into the mascarpone mixture in two batches with a spatula, keeping the cream light.

Mix the cooled espresso with the liqueur in a shallow dish. Dip each ladyfinger briefly and arrange in a single layer in a serving dish. Spread half the mascarpone over them. Repeat with a second layer.

Cover and chill for at least 4 hours, ideally overnight. Just before serving, dust generously with cocoa powder.