For the tiramisu, beat the egg white with approx. 50 g powdered sugar until stiff and stir the egg yolks with 50 g powdered sugar until frothy. Then the mascarpone and the egg whites are carefully folded in. Mix the Italian liqueur with the espresso and briefly turn the ladyfingers in it.

Then alternately layer the ladyfingers and tiramisu mixture in a baking dish. The finished tiramisu has to sit in the refrigerator for at least 3 hours before it can be served. Sprinkle with cocoa powder before serving.