Separate the egg whites from the yolks.

Whisk the egg whites until stiff peaks form. Set aside in the fridge.

In another bowl, Using a kitchen whisk, mix the sugar with the egg yolks until the color changes to light yellow.

Add the mascarpone cheese to the egg yolk mixture and continue mixing.

Slowly fold until homogenous. If done too much, the base will be liquid.

Dip the ladyfingers into the coffee and arrange them in a single layer in a dish.

Pour the egg yolk mixture over the ladyfingers. Until first layer is covered.

Dip another layer of ladyfingers biscuit and arrange it on top the tiramisu base

Cover with the remaining tiramisu base cream

Refrigerante for 2 to 6 hours (until it is firm)

Pour cocoa powder on top before serving

Recipe from this video
https://youtu.be/ECgWzjZ-rfg?si=D6xDelu1euTUPHk6