Tiramisu

Separate the 2 eggs, placing yolks in one bowl and whites in another. Whisk the yolks with the powdered sugar until pale and thick, about 2 minutes.

Add the mascarpone cheese to the yolk mixture and fold gently with a spatula until smooth and fully incorporated, being careful not to overmix.

In the separate bowl, whisk the egg whites until stiff peaks form, about 3 minutes. Fold the whites carefully into the mascarpone mixture in two additions until no white streaks remain.

Pour the strong brewed coffee into a shallow bowl and stir in the liquor. Let cool to room temperature, about 5 minutes.

Quickly dip each ladyfinger into the coffee mixture for 1-2 seconds on each side—do not soak—and arrange in a single layer in a serving dish.

Spread half of the mascarpone cream evenly over the ladyfinger layer. Repeat with another layer of dipped ladyfingers followed by the remaining cream.

Cover the tiramisu and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld and the dessert to set properly.

Dust generously with cocoa powder just before serving. Divide into four portions and serve chilled.