Original Italian Tiramisu

Beat the egg yolks with sugar until pale, then thoroughly mix in the mascarpone.

Whip the egg whites into stiff peaks, and gently fold them into the mascarpone cream.

Mix the cooled coffee with the amaretto liqueur in a bowl, and quickly dip the ladyfingers into it. Line the bottom of a glass dish with half of the ladyfingers, then spread half of the mascarpone cream over them. Repeat the layering with the remaining ladyfingers and cream. The top layer should be cream. Refrigerate for at least 3 hours (ideally 12 hours).