Italian tiramisu

A recipe for a classic Italian tiramisu full of smooth cream and delicious fragrant coffee.

Brew the coffee and set aside to cool (it is important that the coffee is strong and of good quality, personally I recommend using a good espresso or coffee brewed in a mocha machine).
Wash the eggs and scald briefly with boiling water. Then separate the egg whites from the yolks. This recipe uses 6 egg yolks, but only 3 egg whites.
Add 2/3 of the sugar to the egg yolks and whisk until smooth (the mixture should be light and have no sugar crystals in it).
Beat 3 egg whites to a stiff peaks, adding the remaining sugar at the end of the process (the addition of sugar will help stabilise the mixture).
Using a spoon, combine the mascarpone cheese with the yolk mixture and then with the beaten egg whites (do this gently so that the mixture is not too loose).
If using wine, add it to the cooled coffee.
One at a time, take the biscuits and dip them for a maximum of 2 second into the coffee.
Tiramisu can be arranged in large rectangular containers or in goblets.
In the container of your choice, place a layer of soaked biscuits, then a layer of cream and repeat (I usually put two layers of sponge cakes and cream).
Place the tiramisu in the fridge for 4-5 hours or preferably overnight.
Before serving sprinkle the tiramisu generously with unsweetened cocoa powder.