Brew the coffee and pour into a deep bowl. Add ¼ cup of the sugar, stir and allow it to cool in the fridge

Separate the egg whites from the yolks in two separate bowls

Whip the egg whites with an electric mixer on medium speed until stiff peaks form and set aside (don't over-beat!)

Add the remaining ¼ cup sugar to the egg yolks and whip using the electric mixer. Then add the mascarpone cheese and whip again until you've reached a nice creamy mixture (don't over-whip)

Pour the whipped egg whites into the bowl and using a rubber spatula gently fold into the cream (do this slowly and fold through gently, from the bottom of the bowl upwards)

One at a time, dip a savoiardi biscuit into the coffee mixture (it should be cold) until fully submerged for 2 seconds at maximum

Using a large pyrex dish (approx 13 x 9 inches / 30 x 22 cm) in size, Place the soaked biscuit into the dish on the edge of one side. Keep repeating the above step and place the biscuits next to each other in a single layer. They should cover the whole bottom of the dish. If needed, break some biscuits in half to fit them in depending on your dish - (refer to photos)

Add in just under half of the cream straight on top of the biscuits. Using a spatula or the back of a spoon, gently smooth it out to an even layer so that all the biscuits are covered with a layer of cream

Dip the remaining biscuits one at a time into the coffee. Layer them next to each other in a single layer on top of the cream

Pour the remaining cream on top, and using a spatula/back of a spoon, gently smooth it out to an even layer so all biscuits are covered

Cover with plastic wrap. Place in the fridge for at least 8 hours, or even better overnight

When ready to serve, remove from the fridge and leave it out for 5 - 10 minutes at room temperature. Garnish with cacao powder using a mien mesh sieve along with grated chocolate *optionalSlice into pieces and enjoy your delicious authentic Tiramisu!!