Authentic Italian Tiramisu

Whisk egg yolks with sugar until the mixture turns pale, then thoroughly mix in the mascarpone.

Whisk egg whites into stiff peaks and gently fold them into the mixture.

Pour the cooled coffee with amaretto into a bowl and quickly dip the ladyfingers in it. Arrange half of the ladyfingers on the bottom of a baking dish, spread a layer of half of the mascarpone cream over them, and cover again with a layer of dipped ladyfingers. The last layer should be cream. Refrigerate for at least 3 hours (ideally 12 hours).