Take off the fridge the mascarpone and the eggs half an hour before. Put the egg yolks in a bowl, add the sugar and beat well until the mixture becomes light and foamy (Fig. 1-2). Add the mascarpone and the liquor (Fig. 3).

In another bowl, beat the egg whites until stiff, using clean utensils (Fig. 6-7). Fold them very gently into the mascarpone mixture (Fig. 8).

Pour the expresso with the milk in a wide, shallow dish. Dunk very quickly one lady finger at the time in the espresso liquid, turning it so that both sides are dipped.

Line at the bottom of a dish (Fig. 9).

Once finish the first layer, spoon half mascarpone mixture over the top. Repeat with another lady finger layer and the remaining mascarpone at last.

Cover the Tiramisù and chill in the fridge for at least 4 hours.

Dust with cocoa powder before serving.