Tiramisu

Separate the eggs and beat the yolks with half the powdered sugar until foamy (approx. 3 min.) then add the mascarpone and continue to stir. Beat the egg whites with the second half of the powdered sugar until stiff and fold in the yolk-mascarpone cream. Add grappa and amaretto to the espresso and toss the biscuits briefly in it. Place in a baking dish in layers starting with the mascarpone. Add two layers of sponge cake and finish with mascarpone. Cover with plastic wrap and refrigerate for 5 hours. Sprinkle the tiramisu with cocoa powder just before serving. To cut out the tiramisu, first swirl the cake server in warm water.

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