In a mixing bowl, beat the egg yolks with the sugar using an electric mixer or stand mixer until the mixture is pale and fluffy.

In a clean bowl with clean beaters, beat the egg whites until stiff peaks form.

Gently fold the mascarpone into the egg yolk mixture. Once well combined, carefully fold in the beaten egg whites, mixing from the bottom up to keep the mixture light and airy.

Let the cream rest in the refrigerator for 20–30 minutes.

Meanwhile, prepare the coffee. Once the cream has chilled, start assembling the tiramisu in glasses.

Place a layer of ladyfingers dipped in coffee at the bottom, add a few spoonfuls of cream, then repeat with another layer of coffee-soaked ladyfingers and more cream.

Let the tiramisu rest in the refrigerator for at least 2 hours before serving. Just before serving, dust with unsweetened cocoa powder.