Classic Tiramisu

Brew the espresso coffee and let it cool.

Separate the egg yolks and whites.

Whisk the egg yolks with sugar until pale and creamy.

In another bowl, whisk the egg whites until stiff peaks form.

Add mascarpone cheese to the egg yolk mixture and gently fold until smooth.

Carefully fold the whipped egg whites into the mascarpone mixture until combined.

If using, mix the coffee liqueur with the cooled espresso.

Dip each ladyfinger briefly into the espresso mixture, ensuring they are soaked but not soggy.

Layer half of the soaked ladyfingers in the bottom of a serving dish.

Spread half of the mascarpone mixture over the ladyfingers.

Repeat with another layer of soaked ladyfingers and top with the remaining mascarpone mixture.

Chill the tiramisu in the refrigerator for at least 4 hours, preferably overnight.

Before serving, dust the top with cocoa powder.