First of all it is separate the yellow from the white part of the eggs. Carefully whisk the red with the sugar until the cream has become frothy and the sugar is completely melted. Then mix with the mascarpone.

Whisk the whites part of the eggs into a bowl separately. The mixture should be frothy and should look like whipped cream. Then add it to the cream with the mascarpone and mix gently from top to bottom. Do it very slowly so that the clear ones do not come apart.

Take the biscuits and dip them in the coffee on both sides. This operation must be fast enough so that it does not absorb too much liquid and the cake is not too wet. Start assembling the tiramisu starting from the base by putting the biscuits in a row. Then place the cream on top and start again with another layer of biscuits. Generally I always do 3-4 layers at most. Finish the operation with a generous dusting of cocoa powder and refrigerate for at least a couple of hours before serving.