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1
Separate eggs, placing yolks in a large-sized bowl and whites in a medium-sized bowl.
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2
Beat egg whites until stiff peaks form; set aside.
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3
Beat egg yolks and sugar together until creamy and golden yellow.
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4
Add mascarpone and whip until fully incorporated.
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5
Fold in beaten egg whites, and set mixture aside.
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6
Get out your 13 x 9 glass dish (or serving dish of your choice).
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7
Pour coffee and amaretto into another dish to dunk the cookies.
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8
VERY, VERY QUICKLY dunk enough cookies (one at a time) to line the bottom of the serving dish.
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9
The cookies absorb liquids very rapidly so you don't want to keep them in the hot coffee - just dip them in and take out immediately.
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10
Once the bottom of the serving dish is covered, spread 1/2 of the mascarpone mixture over the cookies.
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11
Repeat the cookie step, then spread on the remaining mascarpone mixture.
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12
Refrigerate for several hours to allow everything to set and to let the flavours develop.
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13
Dust with cocoa. (If it will be in the fridge overnight, you may wish to save the cocoa dusting until the next day.)
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14
Ideally, the tiramisu should be made the day before you wish to serve it, and it lasts several days if kept refrigerated.
