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1
In a medium bowl, whip the heavy cream until it is firm and refrigerate.
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2
In a large bowl, beat the egg yolks with the 1/3 cup of sugar until light in color.
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3
In another bowl, using a whisk or an electric handheld mixer, beat the egg whites until they hold soft peaks.
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4
Add the remaining 1 tablespoon of sugar to the whites and beat until they're firm and glossy.
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5
Using a rubber spatula, fold the whipped cream into the beaten yolk-and-sugar mixture, then fold in the mascarpone and one-third of the beaten egg whites.
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6
Gently fold in the remaining egg whites.
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7
Pour the espresso into a shallow bowl.
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8
Dip both sides of half of the ladyfingers in the espresso and use them to line the bottom of an 8-by-10- or 8-by-11-inch glass or ceramic baking dish.
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9
Spoon half of the mascarpone mixture over the ladyfingers and spread it in a smooth, even layer.
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10
Dip both sides of the remaining ladyfingers in the espresso and arrange them on top.
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11
Spread the remaining mascarpone mixture over the ladyfingers in a smooth, even layer.
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12
Cover and refrigerate the tiramisu overnight.
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13
Just before serving, sift the cocoa powder over the top of the tiramisu.
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14
Cut the tiramisu into squares and serve.
