Classic Italian Tiramisu

Combine egg yolks and sugar in a bowl and beat with an electric mixer until light and creamy. Add mascarpone cheese and 2 tablespoons amaretto. Beat well.

Beat egg whites in a glass, metal, or ceramic bowl with clean beaters until stiff peaks form. Fold beaten egg whites into the mascarpone mixture.

Pour espresso and remaining 2 tablespoons amaretto into a shallow dish. Stir well. Working one at a time, quickly dip each ladyfinger into the espresso mixture and line the bottom of an 8-inch glass dish.