Tiramisu

Beat the egg yolks and sugar until pale, then mix with the mascarpone.

Whip the egg whites separately and gently fold them into the mixture.

Pour the cold coffee mixed with amaretto into a bowl and quickly dip the ladyfingers into the liquid. Line the bottom of the dish with half of the ladyfingers, place a layer of half of the mascarpone on top, and cover again with a layer of ladyfingers. The last layer will be the cream. Refrigerate for at least 3 hours (ideally 12 hours).