Ingredients:

4 eggs

100g sugar

500g mascarpone

250g savoiardi biscuits

300ml coffee (freshly brewed or instant)

30ml cognac (or rom, brandy, liquor, amaretto)

Cocoa powder for dusting

Preparation: 

• Separate yolks and whites
• For cream beat yolks with sugar till they get white and fluffy, then add mascarpone
• Separately beat egg whites till stiff peaks
• Gradually fold in egg whites to egg yolks mixture with a spoon
• In a bowl combine coffee and rom
• Quickly dip in savoiardi biscuits in the coffee/rom mixture and place in the bottom of a nice preferably square serving container
• Pure half of the cream over the biscuits and spread evenly
• Repeat the layer of biscuits and cover with rest of the cream
• Refrigerate for at least 4 hours
• Dust with cocoa powder before serving

*- you can make the same tiramisu in individual portions. For this you will need nice serving cups, also for cream distribution you will need pastry bag. And, of course, this will take more time.