Tiramisù Classico 5 Steps
Separate the egg yolks from the whites into two different bowls.
Stir the yolks with the sugar and mascarpone until the mixture is pale and sugar has dissolved. Separately, whip the egg whites until stiff peaks form. Using a wooden spoon, gently fold the egg whites into the mascarpone mixture, and then gently fold in the whipped heavy cream.
Pour the coffee into a wide bowl, and quickly dunk each cookie into it. Arrange about half of the cookies so that they completely cover the base of a shallow (1½-inch deep) rectangular (11 by 7-inch) dish. Cover the cookies with half of the mascarpone mixture.
Arrange another layer of soaked cookies, and top with remaining mascarpone mixture. Sprinkle with cocoa powder on top.
Cover the dish with plastic wrap, and refrigerate for 4 hours before serving the sweet Italian pick-me-up.