Classic Italian Tiramisu

Step 1
Combine egg yolks and sugar in a bowl and beat with an electric mixer until light and creamy. Add mascarpone cheese and 2 tablespoons amaretto. Beat well.

Step 2
Beat egg whites in a glass, metal, or ceramic bowl with clean beaters until stiff peaks form. Fold beaten egg whites into the mascarpone mixture.

Step 3
Pour espresso and remaining 2 tablespoons amaretto into a shallow dish. Stir well. Working one at a time, quickly dip each ladyfinger into the espresso mixture and line the bottom of an 8-inch glass dish.

Step 4
Once the bottom of the dish is covered in an even layer of espresso-soaked ladyfingers, top with 1/2 the mascarpone mixture. Repeat with another ladyfinger layer, followed by the remaining mascarpone mixture. Chill in the refrigerator for about 4 hours.

Step 5
Dust with cocoa powder before serving.