Beat the egg yolks with half of the sugar until the sugar has dissolved and the mixture is light and fluffy and leaves a ribbon trail when dropped from the whisk. Add the Mascarpone and beat again until the mixture is smooth.

In a separate non-reactive bowl, whip the cream until soft peaks. Fold the whipped cream into the mascarpone mixture.

Whisk the egg whites with the remaining sugar in a clean, dry glass bowl, using an electric whisk mixer, until soft peaks form. Fold into the mascarpone mixture.

Pour the coffee into a shallow dish and add the Amaretto, Brandy or Marsala. Briefly dip ladyfingers into the coffee one at a time; cover the bottom of a 8-inch square dish. The ladyfingers should be fairly well-soaked but not so much that they break up. Arrange the ladyfingers in one tightly packed layer on the bottom of the dish.

Spread half the mascarpone preparation over the layer of ladyfingers. Add another layer of soaked ladyfingers and then another layer of mascarpone, smoothing the top layer neatly.

The flavors developed better if you can make the tiramisu a few hours in advance or even the night before. If you have time to do this, cover with plastic wrap and chill overnight, or place 40 minutes in the freezer if you are in a rush. Dust with the cocoa powder before serving at the last minute or it will absorb the moisture.