Tiramisu

First of all, divide the yolks from the whites and place them in two different bowls.

Add 1 tablespoon of sugar to the egg yolks and, using the whisk or an electric mixer, mix everything well until it is light and fluffy.

Now add the Mascarpone and work the mixture until you obtain a smooth and frothy cream.

Now whip the egg whites until they have a very dense and solid consistency.

Start working the egg whites alone until they are semi-whipped.

At this point, gradually add 2 tablespoons of sugar and continue to whisk everything until stiff.

Once you have reached the right consistency, add the other part of the mixture containing the egg yolks and mascarpone.

It is important that you carry out this operation very delicately, incorporating everything from bottom to top, so that the egg whites do not lose their softness.

Pour everything into a piping bag and place it in the fridge to rest.

Mix the remaining 1 tablespoon of sugar with the coffee liqueur and the cold coffee to make the sauce that will be used to soak the ladyfingers-type biscuits.

Assemble your tiramisu: take a small baking dish and spread a layer of cold cream in it, then cover it with a layer of ladyfingers soaked in the syrup.

Cover with another layer of cream, then with a layer of ladyfingers and so on until the ingredients are used up.

Place the dessert in the refrigerator for at least two hours.