Delicate Tiramisu

Prepare the coffee, add two tablespoons of sugar and, once it has cooled, a quarter glass of milk. Set aside and move on to preparing the mascarpone cream. Put in a bowl 4 yolks (keeping the whites of two eggs) together with the remaining sugar and whip everything.

Then add the mascarpone while continuing to work with the whisk. Then whip separately the two egg whites with a pinch of salt and incorporate them into the mascarpone cream, moving the whisk from bottom to top. Once the dough is finished, prepare a rectangular pan where you will lay the ladyfingers. Soak each biscuit in the coffee diluted with milk and arrange them in the pan so as to cover the bottom. Cover the layer of ladyfingers with half of the mascarpone cream and sprinkle with a bit of bitter cocoa.

At this point, proceed with the formation of another layer of ladyfingers soaked in coffee and cover with the other half of the cream. Finally sprinkle with plenty of bitter cocoa.
Then let it rest in the refrigerator for at least two hours, before serving.