Separate the egg whites and yolks. Beat the egg yolks with 2/3 of the sugar until foamy and creamy. Add the mascarpone and mix well.
Whip the egg whites and beat with the remaining sugar until creamy and stiff.
Add the egg whites to the egg and mascarpone mixture and fold in.
Dip the sponge fingers in the espresso and layer in a baking dish.
Pour 1/3 of the mascarpone cream on top and layer more espresso-dipped ladyfingers again. Finish with the mascarpone cream. Place in the fridge for at least an hour. Then sprinkle with plenty of cocoa powder and serve.
TIP: Tiramisu can also be layered in portions in glasses as a fine dessert.
If you have leftover sponge cake (or "Pandoro" - traditional Italian sweet bread most popular around winter/Christmas), you can use it instead of the ladyfingers.
Recipe by: Tourist office Partschins/Parcines