Separate the eggs. Beat the egg whites with a pinch of salt until stiff peaks form.

Whisk the egg yolks with the sugar until pale and creamy.

Add the mascarpone to the yolks and mix until smooth.

Gently fold in the whipped egg whites until you have a light, smooth mixture.

Pour the coffee into a shallow dish (add the Amaretto if using). Dip enough ladyfingers into the coffee to form a layer in a dish.

Cover with a layer of mascarpone cream, then add another layer of soaked ladyfingers.

Continue until you have 3 layers of ladyfingers and 3 layers of cream.

Chill in the fridge for a few hours.

Dust with cocoa powder before serving.