Brew your strong black coffee and allow it to cool to room temperature.

In a mixing bowl, whisk together the cold mascarpone cheese, egg yolks, sugar, vanilla, and salt until smooth.

In another bowl, beat the heavy cream until stiff peaks form, then gently fold it into the mascarpone mixture.

For the egg white version, beat four egg whites until soft peaks form; gradually add sugar until stiff peaks form. Fold in the mascarpone mixture.

Quickly dip each ladyfinger into the cooled coffee, ensuring they soak but don’t become soggy.

Layer half of the soaked ladyfingers in the bottom of a dish.

Spread half of the mascarpone cream over the ladyfingers.

Repeat with another layer of dipped ladyfingers followed by the rest of the cream.

Dust the top with cocoa powder using a fine mesh sieve.

Cover and refrigerate the tiramisu for at least 4 hours, preferably overnight.