Tiramisu

Fill the percolator basket with coffee up to the limit, water in the base; screw the lid on tight and put it on the stove until it gurgles and the coffee has risen to the edge.

Pour the coffee into a bowl and chill it in the fridge, or make it a few hours ahead; hot coffee will make the biscuits fall apart.

Separate the eggs into yolks and whites.

Add one tablespoon of sugar to the whites and one to the yolks.

Whisk the whites with a hand mixer until a fluffy foam forms; the mixer warms the eggs. Then whisk the yolks until creamy.

Divide the mascarpone, half into the whites and half into the yolks.

Mix the mascarpone into the whites with a spatula without working it too hard, so it stays fluffy; then mix it into the yolks, a little harder.

Dip the savoiardi in the cold coffee three at a time for no more than three seconds and lay them in the dish sugared side down, tightly with no gaps.

Spread the yolk cream over the biscuits.

Optionally shake over dark or milk chocolate.

Spread the white cream over the top and finish with cocoa.

Make it the day before; best on days two and three, discard by day five.