In a large bowl, we will whisk together the egg yolks, granulated sugar, and a pinch of salt until well blended.

Next, we will fold in the mascarpone cheese until it’s incorporated.

In a shallow dish, we will pour the cooled coffee. Quickly dip each ladyfinger into the coffee, soaking them for about 2-3 seconds on each side. Make sure they are not too soggy.

Now, we will arrange half of the soaked ladyfingers at the bottom of a serving dish, followed by a layer of the mascarpone mixture.

We will repeat the layers once more, finishing with the mascarpone cream on top.

Finally, we will dust the top of the dessert with the cocoa powder using a sieve or sifter for an even layer.

The Tiramisu needs to be refrigerated for at least 4 hours, but preferably overnight, before serving to allow the flavours to meld together.