You will need a 9X13 pan, set aside.
Make the Espresso or coffee and set aside in a dish that is deep enough to dip the biscuits.
Separate egg whites from yolks and remember that in order to whip the egg whites there should not be any trace of yolk.
Egg Whites: Place the egg whites in a mixer. Whip the egg whites for about 5 minutes, or until they reach soft peaks. Set aside in the fridge until ready to use.
Egg Yolks: Place the egg yolks in the mixer and mix together with the sugar on low speed for about 3 minutes, until creamy and fully combined.
Mascarpone: add mascarpone cheese to the yolk mixture in 2 to 3 additions. Mix on low/medium speed until combined and uniform.
Add 1/3 of the egg whites at a time into the mascarpone cream mixture. Then, gently mix it in with a spatula from the downside to the upside so that your egg whites don’t lose their fluffiness. Set the cream in the fridge until ready to use.
Meanwhile, quickly dip the ladyfinger biscuits into the coffee for about 1 second on each side. Do not over soak or your tiramisu will turn out soggy. You want your biscuits to absorb enough liquid to make them moist and give them flavor.
Place each ladyfinger at the bottom of the baking dish and continue the process until the whole base is covered with ladyfingers.
Spread half of the prepared mascarpone cream gently over the ladyfinger base, making sure they’re evenly covered.
Repeat the process of soaking the ladyfingers in the coffee. Then, layer them over the cream, until is fully covered.
Finally, spread the remaining mascarpone cream evenly on top of the ladyfingers. Place Tiramisù in the fridge, and allow to set 6 hours, (it’s even better if you leave it overnight). Just before serving it, dust the dessert with cocoa powder. Enjoy!