Classic Tiramisu

Carefully separate the egg yolks from the whites.

Whip the egg whites with a pinch of salt at medium speed until small bubbles form, then gradually add sugar and beat until stiff, glossy peaks form.

Beat the egg yolks with the vanilla and 1 tablespoon of the total sugar until pale.

Without stopping the mixer, add the softened mascarpone one tablespoon at a time until smooth and lump-free.

Fold the two mixtures together using a spatula in three or four batches, gently incorporating the whites into the yolks with bottom-to-top motions.

Spread a thin layer of the cream across the bottom of a 30x20 cm baking dish.

Quickly dip the ladyfingers in the coffee and arrange them in a single layer.

Spread a layer of cream over them and dust with cocoa powder.

Add a second layer of coffee-dipped ladyfingers, placing them in the opposite direction.

Spread the final layer of cream (you can pipe it using a pastry bag).

Chill the tiramisu in the refrigerator for at least 5 hours, preferably overnight.