Tiramisu in glasses rather than a dish has two advantages: it is portioned straight away and the layers hold their shape. Dip the sponge fingers briefly in the coffee, one second a side is enough. Leave them any longer and they fall apart, giving you a mush instead of layers.
Make strong coffee and let it cool completely in a shallow dish.
Whisk the egg yolks with the sugar until light and stir in the mascarpone.
Whisk the egg whites stiff and fold them carefully through the cream.
Dip the sponge fingers briefly in the coffee and layer them with cream in the glasses.
Sieve cocoa powder over the top and let them set in the fridge for at least 2 hours.
A splash of amaretto or marsala through the coffee turns it into a grown-up dessert. Raw egg belongs in the classic recipe, but whipped cream folded through the mascarpone gets you very close without that risk. At least four hours in the fridge, a night is better.
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