Brew the coffee, add a teaspoon of sugar if you like, and let it cool in a bowl.

Separate the eggs, placing the whites and yolks in different bowls. Beat the yolks with half of the sugar until the mixture is pale and creamy, then add the mascarpone while continuing to mix with an electric mixer.

Beat the egg whites until foamy, then gradually add the remaining sugar and beat until stiff peaks form.

Add a spoonful of the beaten egg whites to the yolk mixture and gently fold in with a spatula. Continue adding the egg whites a little at a time, folding gently after each addition.

The mascarpone cream is now ready.

Spread a spoonful of the cream on the bottom of a baking dish and smooth it out.

Dip the ladyfingers quickly into the coffee and arrange them in a layer over the cream.

Add another layer of cream over the ladyfingers and continue layering until all ingredients are used.

Place the remaining cream in a piping bag and pipe small dollops on top.

Dust with unsweetened cocoa powder and refrigerate for 2 hours before serving.

Your tiramisu is ready to enjoy.