Tiramisu (Tabea Heynig)

Separate the eggs. Beat the sugar with the egg yolk until frothy and carefully stir in the mascarpone. Then add about 1-2 tablespoons of espresso and the amaretto. Season everything to taste and possibly sweeten with a little sugar. Beat the egg white with the salt until stiff and fold in very carefully.

Then dip the ladyfingers briefly in the remaining, slightly cooled espresso. Then layer the ladyfingers and the mascarpone cream in the glasses (for me it was gin glasses). The last layer is cream. Sprinkle the cocoa on top and cover with cling film. Put it in the fridge. Decorate with fresh mint before serving.