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First and foremost prepare the coffee, 2 cups of Lavazza espresso coffee because it will need to cool down before you use if.
Separates the egg yolks from the egg whites. But please don't throw away the whites. Put the yolks in a bowl with 6 tbsp of sugar. Vigorously whisk off until you get a pale yellow cream. Combine 500gr of Mascarpone with a wooden spoon until it is creamy. Whisk the egg whites separately until you get stiff picks. Folding really gently combine whites with Mascarpone cream.
Take a deep plate and filled it with by now cooled down coffee.
Take a rectangular dessert glass pan, medium size about 30-40cm.
Take the Savoiardi. One by one quickly place them in the coffee for less than 1 second on both sides and lay them down in the bottom of your dessert pan until you get a single Savoiardi layer. Then spread with Mascarpone cream and then add another layer of the Savoiardi. Repeat this according to pan size and based on the quantity of ingredients. The last layer on top has to be the Mascarpone cream. Should you run out of coffee prepare a further 2 cups of Espresso, let it cool and proceed again. You should obtain at least 3 layers of Mascarpone cream filling and Savoiardi as a minimum.
Dust with Cocoa Powder at the very end and refrigerate for a minimum of 4 hours. Delight your guests with this real deal Italian Tiramisu or just indulge yourself with this amazing Italian dessert!