Authentic Italian tiramisu

Whisk the egg yolks with the sugar until the mixture turns pale, then thoroughly fold in the mascarpone.

Whip the egg whites into stiff peaks and gently fold them into the mixture.

Pour the cooled coffee with amaretto into a bowl and quickly dip the ladyfingers in it. Line the bottom of a baking dish with half of the ladyfingers, spread a layer of half of the mascarpone cream over them, and cover again with a layer of dipped ladyfingers. The final layer is cream. Place in the refrigerator for at least 3 hours (ideally for 12 hours).