Prepare the Coffee: Brew a pot of strong coffee and allow it to cool completely. If you like, stir in a splash of Amaretto or Marsala wine.

Separate the Eggs: Carefully separate the egg yolks and egg whites into two clean bowls.

Yolks & Sugar: Whisk the egg yolks with the sugar for 2–3 minutes until the mixture is pale and creamy. Mix in the mascarpone (and vanilla, if using) until smooth.

Whisk the Whites: In the other bowl, whisk the egg whites with a pinch of salt until stiff peaks form (going from soft to firm).

Fold Gently: Gently fold the egg whites into the mascarpone mixture in 2–3 batches. Use a slow folding motion to keep the mixture light and airy.

Assemble: Dip the ladyfingers very briefly into the coffee (no more than one second per side). Arrange a layer in your dish, spread half of the cream on top, add another layer of ladyfingers, and finish with the remaining cream.

Chill: Cover and refrigerate for at least 4 hours (overnight is even better).

The Finishing Touch: Just before serving, dust generously with cocoa powder.