Tiramisu

Preparing the mascarpone cream:

1. 1Separate the egg whites from the yolks.
2. 2In a mixing bowl, whisk the yolks with the sugar and vanilla sugar until the mixture turns pale.
3. 3Add the mascarpone and whisk until smooth.
4. 4In another bowl, whip the egg whites until stiff peaks form.
5. 5Gently fold the whipped egg whites into the mascarpone mixture using a spatula.

Assembling the tiramisu:

1. 6In a shallow bowl, mix the espresso with a tablespoon of Amaretto.
2. 7Quickly dip the ladyfingers in the espresso mixture and arrange them in the bottom of a rectangular dish.
3. 8Cover the ladyfingers with a layer of mascarpone cream.
4. 9Repeat to create several layers of ladyfingers and cream.
5. 10Refrigerate the tiramisu for at least 3 hours, or ideally overnight.
6. 11Before serving, dust the top of the tiramisu with unsweetened cocoa powder.