Classic Italian Tiramisù

Brew a pot of espresso coffee, allowing to cool before proceeding with steps below.  

Separate eggs, putting aside yolks for later use in recipe.  For this recipe, you'll be using 4 eggs yolks, and 2 egg whites.  

In small mixing bowl, beat 2 egg whites with electric mixer until soft peaks form.  Set aside, and clean electric mixer beaters as you will need to use them to whip the rest of the cream ingredients together.

In a large mixing bowl, add 4 egg yolks and the powdered sugar.  Using electric mixer, beat together until the mixture is thick, foamy, and pale yellow.  

Whisk in the room temperature Mascarpone cheese, and gently fold in the egg whites until creamy consistency is reached.  

Using medium-size rectangular dish, spread thin layer of Mascarpone cream on the bottom.  Evenly line with ladyfinger cookies, and using a spoon, pour some of the brewed coffee over the cookies.  

After dousing with coffee, spread more Mascarpone cream on top and repeat layering and coffee process with the remaining ingredients.  

Once tiramisù layers are assembled, using a small sieve, sprinkle the top of the tiramisù (ending with Mascarpone cream) with a generous dusting of unsweetened cocoa powder.

Cover with plastic wrap and place in refrigerator for at least 3 hours so flavors settle.  

Serve in individual plates or small cups, with a garnish of dark chocolate shavings, or a fresh mint leaf cluster.