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Prepare the coffee. You can either make it with a Moka pot or you can use regular Nescafè, but in this case it needs to be quite strong.
Let the coffee chill down before dipping the ladyfingers.
Separate eggs' white and yolks in two different bowls.
Using an electric mixer whisk together egg yolks and sugar until well blended.
Add Mascarpone and gently continue to whip until well combined.
In another bowl whip the egg whites with a pinch of salt until stiff peaks form.
Add the whipped egg whites into the mascarpone mix stirring gently from bottom to top.
Layer the Tiramisu. Spread few spoons of the mascarpone cream on the bottom of a baking dish.
Dip each half of the ladyfingers in the coffee for not more than 1 second.
Spread them all over the mascarpone cream until you get to an even layer.
Spread half Mascarpone cream onto the ladyfingers' layer and continue until you finish all the ingredients.
Dust Tiramisu's top layer with unsweetened cocoa powder and let it rest in the fridge for at least 5h.