Drizzle the ladyfingers with cappuccino (do not let them soak).
Beat egg yolks with amaretto until frothy. I always take a little more amaretto because I like the taste so much. In a separate bowl, beat the egg whites with sugar until frothy. Mix the mascarpone into the egg yolk mixture and fold in the egg whites. Then alternately layer the ladyfingers and the mascarpone cream in a mold or bowl. Mascarpone cream on top. Dust with cabbage powder.
The tiramisu tastes best when you put it in the refrigerator overnight.
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