Start by pasteurizing the eggs: In a small saucepan, combine 2 tablespoons of sugar and 2 tablespoons of water. Bring to a boil (if you have a thermometer, heat to 250°F (121°C); if not, boil for 15 seconds over medium heat). In a bowl, separate the egg whites from the yolks. Set aside the egg whites and add the remaining 2 tablespoons of sugar to the yolks. Beat until the mixture is pale and fluffy.

When the syrup is ready, slowly pour it into the beaten yolks while continuing to beat. Once all the syrup is incorporated, add the mascarpone. Mix well until you have a smooth, lump-free cream. Sift in 2 teaspoons of unsweetened cocoa powder and mix.

Now assemble the tiramisu. In a bowl, add the espresso (let it cool so it’s not hot, or the ladyfingers will fall apart) or dissolve the instant coffee in hot water.

Spread a layer of cream on the bottom of a baking dish. Dip the ladyfingers one by one into the coffee and make a layer. Once the layer is complete, spread some of the cream (as much as you like) and repeat with another layer of ladyfingers. Add another layer of cream and finish your tiramisu by dusting the top layer of cream with unsweetened cocoa powder.

Let it rest in the refrigerator for 3 to 4 hours. Serve well chilled. In the photo, you can see a single serving made with a piping bag.