Start preparing your coffee and letting it cool. I mix mine with Baileys, but you can choose the non-alcohol option with milk or use another liquor.
Separate the egg whites and yolks.
Beat the egg whites until they form peaks, whit a strong white texture, and set them aside. You can beat them by hand, or using a whisk or Kitchen Aid/Thermomix.
Use another bowl to beat the egg yolks and sugar until you have a creamy texture.
Soft up the mascarpone cheese using a fork and add it to the egg yolks and sugar batter and mix it.
With the help of a spatula add gently the egg whites forming peaks to the egg yolks and mascarpone batter.
Start forming nor your tiramisu forming one layer with the ladyfingers already soaked in the coffee and Baileys.
Form the second layer with mascarpone cream, another ladyfingers layer, and finally a mascarpone cream layer on top.
Dust the tiramisu with cocoa powder.
Let the homemade tiramisu cool into the fridge for 4-12 hours and enjoy!