In a large bowl, whip together the egg whites and first 3 Tbs of sugar until you get stiff peaks.

In a separate bowl, whisk together egg yolks and second 3 Tbs of sugar until the egg yolks are frothy and a light yellow color. Add the mascarpone cheese.

Mix the two egg mixtures together and add the amaretto, mixing until it is incorporated well.

Procure serving container. Individually dip the ladyfingers in the espresso/strong coffee and place to line the bottom of the container.

Place a layer of the egg mixture on top of the completed ladyfinger layer. (If you have additional ladyfingers, only place a thin section and then re-layer with additional ladyfingers). Place the remaining egg mixture on top.

Cover with plastic wrap and place in the refrigerator and let chill 6-8 hours (or overnight, if you have more time).

Immediately before serving, dust the top with cocoa powder. Enjoy!