Classic tiramisu

Separate the eggs: yolks into a large bowl, whites into a medium bowl.

Beat half the sugar into the yolks with an electric whisk, then add the mascarpone, starting on low speed and increasing; scrape down the sides.

Test by rubbing the mixture between two fingers; if any sugar grains remain, keep whisking.

Whip the cream to soft peaks and keep it in the fridge.

Whisk the egg whites, adding the rest of the sugar slowly, until very firm; if they slide they are not firm enough.

Fold the cream into the mascarpone mixture; when it disappears fold in about a third of the whites, then the rest slowly.

Mix the Amaretto into the coffee, taste, and add more alcohol if wanted.

Dip each ladyfinger in and out of the coffee very quickly so the centre stays dry; overnight the cream's moisture softens it.

Line the dish with ladyfingers, cover completely with about half the cream, repeat a second layer and cover with the rest of the cream.

Refrigerate for one day (24 hours) until firm.

Just before serving, sift an even, thin layer of cocoa powder over the top through a little sieve; clean the sides and serve very cold.