Start by brewing strong coffee. I always make coffee in a French press, and when I make tiramisu, it's typically with 2x or 3x the amount of coffee I usually use.

The recipe requires several bowls and whisks:

Put confectioner's sugar and egg yolks in a bowl and whisk them. It should become airy and light eggnog. Fold the mascarpone into the mixture using a spatula, so the lumps are evenly distributed.

Whip the cream in another bowl. You can optionally add 1/2 teaspoon of vanilla sugar if you desire. Remember to always whip the cream a bit less than you think. It continues to thicken even after you've stopped, and it often splits for people because they whip it completely first.

Whip the egg whites until stiff in a third bowl. You know they are ready when you can turn the bowl upside down without them falling out.

Gently fold the whipped egg whites and cream into the mascarpone eggnog mixture using a spatula again. It is important to do this carefully so as not to deflate the whipped cream and egg whites. Otherwise, it will be wasted effort.

Pour the coffee into a bowl, preferably one with a large surface area that your ladyfinger biscuits can fit into.

Use a rectangular dish for the cake. It should be deep enough to accommodate two layers of biscuits on top of each other.

Dip the biscuits in the coffee on both sides. Be careful not to leave them in the coffee for too long. They become too soggy as they absorb a lot  and place them in the dish.

Sprinkle a few drops of the alcohol over each biscuit once they are placed in the dish.

Continue until the entire bottom is covered with biscuits.

Spread half of your cream over the biscuits and distribute it as evenly as possible.

Repeat the process with the biscuits and finally the cream.

Place the cake in the refrigerator for at least 6 hours, but preferably overnight.

When ready to serve, sift cocoa powder over the cake through a fine-mesh sieve.

Enjoy.