Ingredients:

Serves 8

4 eggs
1/3-lb. Sugar
1 lb. mascarpone cheese
6 espresso cups sugarless coffee
sponge biscuits (lady finger)
bitter cocoa powder
Marsala liquor (a small glass, if you like)

Directions:

1. Whisk the whites with a pinch of salt until stiff.
   
2. Mix the yolks with the sugar till creamy, then add the mascarpone cheese and keep stirring.
   
3. When the mascarpone cheese has been uniformly mixed, add the whites.
   
4. Dip the sponge biscuits in the espresso coffee (and Marsala liquor) — they have to be moist on the outside but still crunchy inside.
   
5. Put the sponge biscuits in a glass baking dish, layering the bottom of the pan with the soaked cookies.
   
6. Top with a layer of the Mascarpone cream mixture.
   
7. Repeat the procedure to make one more layer.
   
8. Using a flour sifter, cover the top of the Tiramisu and sprinkle a thin layer of bitter cocoa powder.
   
9. Place the Tiramisu in the refrigerator and let it rest for at least 4-5 hours.