Prepare the espresso coffee (unsweetened!) and let it cool down, in a deep plate or a small pan.

Whisk in a large bowl egg yolks and sugar with an electric mixer, until the sugar is completely dissolved. Add the mascarpone cheese at room temperature. Whisk until smooth and without lumps.

In another bowl, beat with the electric beater the white eggs to stiff peaks.

Carefully, add the whipped white eggs to the cream previously obtained, stirring slowly, with the same pace and in the same direction until well mixed.

Quickly dip the savoiardi ladyfingers in the cold coffee and lay them down in a large pan (11x8) in a single layer.

Cover with some cream.

In a small bowl, pour the brandy and add 4 tablespoons of water

Dip the Amaretti (macaroons) cookies in the brandy and water solution and lay them on top of the cream

Cover the Amaretti layer with the remaining cream.

Crumble about 10 Amaretti cookies and use them to evenly cover your tiramisu.

Refrigerate immediately. Serve chilled for best results.

In the Italian original recipe, tiramisu has not to be cooked. If you have concerns regarding the raw eggs, we suggest you to use instead of fresh products the pasteurized ones, commercially available.

If you want to preserve the tiramisu consistency, dip the biscuits in the coffee until slightly moistened.

The best results can be obtained using espresso coffee but a strong regular homemade coffee can give you great results. Put a cup of water in your coffee machine with 3-4 spoons of your coffee.