Place the egg yolks with 4 tablespoons of sugar in a bowl and beat with the hand mixer on the highest setting for about 3 minutes until frothy.
Fold in 500 g of mascarpone spoonfuls. Run the mixer on the lowest setting.
Season with the finely grated zest of the lemon and stir again on the lowest setting.
Provide a medium-sized, flat shape. Let the espresso (such as a coffee mug) cool and add the amaretto. Absolutely taste. There are no clear quantities. However, the amaretto taste should predominate. Dip the ladyfingers one after the other very briefly and place them in the mold until the bottom is covered.
Pour in half of the mascarpone cream and smooth it out. Dip the ladyfingers in espresso again and layer another layer on top of the first layer. Spread the rest of the mascarpone cream on top.
Cover and place in the refrigerator for 5 hours.
Dust with unsweetened cocoa powder before serving.
Tips:
- It is better to spend one euro more on the ladyfingers and buy the biscuits made especially for tiramisu (available from Hagemann, for example).
- Be very careful with the lemon and season to taste again and again. The cream should only taste very slightly like lemon.
- The tiramisu tastes best when it can be left in the refrigerator overnight.
- Because of the eggs, the dessert shouldn`t be older than two days.
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