Add sugar to the yolks and mix until it turns pale orange/yellow. Keep aside.
Beat egg whites to stiff peaks.
Add mascarpone and yolk sugar blend to the stiffly beaten whites and combine to a smooth blend. Keep mascarpone layer mass aside.
To arrange tiramisu:
Pour coffee with liquor into a tray or shallow plate. Mix.
Dip the first batch of ladyfingers in the coffee (13 ladyfingers) and arrange them in your pan (casserole or rectangular dish) next to each other to create the 1st layer.
Pour half of the mascarpone layer over the ladyfinger layer and spread it out. That's your 2nd layer.
Dip the second batch of ladyfingers in the coffee (remaining 13 ladyfingers) and arrange them over the mascarpone layer to create the 3rd layer.
Pour and spread out the remaining mascarpone mixture over the last ladyfinger layer to create the 4th layer.
Top with cocoa powder eavenly.
Refrigerate for at least 12 hours.
Cut into portions and serve cold.
Video
Notes
Keep the tiramisu to cool for at least 12 hours. 24 hours is good too!
Use strong espresso coffee preferably OR regular filter coffee cooled down.
You can use rum, brandy, marsala wine, Madeira wine, port wine, Grand Marnier, or any other liquor.