Tiramisù

Prepare a strong black coffee.
Separate the whites from the egg yolks (you will use the yolks for another recipe).

In a cul-de-poule, whisk together the sugars and mascarpone.
Beat the egg whites very firm, and gently stir them with the spatula into the mixture, 1/3 first and then the rest.

Dip the ladyfingers quickly in the black coffee, then line the bottom of a mold.
Cover with a layer of cream, then continue to fill the mold by alternating soaked biscuits and cream ending with a layer of cream.

Top with a wrap.
Refrigerate at least 4 hours before serving.

Just before serving, sprinkle with cocoa powder (you can use a fine strainer).

"Tiramisù" means "pick me up" (it is an energy/calories booster). The cake, cousin of the French charlotte, was probably invented in Treviso. For this rather simple dessert, the quality of the ingredients (mascarpone, lady fingers) is key.
Variations can be achieved with other biscuits ("petit beurre", speculos, canistrelli…). Soaking them shortly in a bit of Amaretto, dry Marsala, or coffee liquor is possible. You can also add roasted hazelnuts on top, or a mint leaf.
Either you select a nice mold that will be shown to your guests. Or you line your mold with a plastic wrap to be able to unmold it. Tiramisù is better the next day, but then you need to eat and finish it the same day.