1-Separate the eggs: Place 4 egg whites in a clean mixing bowl, and the 4 yolks in a separate large bowl.

2-Whisk the yolks and sugar: Add 1 cup of sugar to the yolks and whisk on medium speed for 3–5 minutes until thick, pale, and frothy.

3-Add the mascarpone: Add 500g of mascarpone to the yolk mixture and whisk on low speed for 2–3 minutes until smooth; set aside.

4-Whip the egg whites: Using clean beaters, whip the 4 egg whites on high speed until stiff peaks form.

5-Fold the whites into the cream: Gently fold a quarter of the whipped whites into the mascarpone mixture, then gradually fold in the remaining whites until no streaks remain, being careful not to deflate.

6-Dip the ladyfingers: Pour 1.5 cups of cooled espresso into a shallow dish and quickly dip each ladyfinger for 1–2 seconds per side; do not oversoak.

7-Layer the tiramisu: In a 9×13 inch dish, arrange a layer of soaked ladyfingers, spread half the cream evenly, then add a second layer of ladyfingers and top with the remaining cream.

8-Chill: Cover tightly with plastic wrap and refrigerate for at least 6 hours, preferably overnight (8–12 hours), to let flavors deepen and texture set.

9-Serve: Just before serving, dust the top generously with unsweetened cocoa powder through a fine mesh sieve, then slice and enjoy.