How to make quick and easy italian tiramisu

This recipe yields 8 portions. Adjust to suit preferences. Let's start by beating egg yolks and sugar in a large bowl until they appear pale and thick.

Add the mascarpone,

and mix gently until very stiff. Set aside.

In a separate bowl, add egg whites and a pinch of salt.

Start beating,

until soft peaks form.

Pour mascarpone mixture onto beaten egg whites. Actually my egg whites were a wee bit over beaten. So please stop beating at texture of previous photo.

Then gently fold them together.

Prepare the coffee, pour it into a shallow dish to let cool. Get Ladyfingers,

dip quickly into prepared and cooled coffee. Then arrange them side by side, in a serving dish.

Cover the biscuits with the mascarpone mixture.

Use all the Ladyfingers and the cream to form more layers.

Top with a layer of cream mixture.

Dust the top with cocoa. Refrigerate for at least 4 hours before serving; and there you have it. Buon appetito & be kind. Note: this photo was taken from the Ladyfingers' packaging.