Wash eggs well with soap or dishwashing detergent (I additionally treated them with chlorhexidine). Carefully separate the whites from the yolks. Put the proteins in the refrigerator for now, so that later it will be more convenient to work with them.Beat the yolks well with half the sugar. The mass should increase in volume and turn white.
Add all the mascarpone to the yolks at once and mix on a slow mixer speed or with a whisk. It is very important not to over-beat the cheese, so I used a blender whisk as I don’t have a slow enough speed on a mixer. If you think your mixer is very fast, use a whisk and manually combine the ingredients.
Beat the whites separately, then combine with the remaining sugar and continue to beat. The whites must be whipped to such an extent that they remain in place when the container is turned over. We carefully connect both the resulting masses with each other using a spatula. You do not need to use a mixer at this stage so that the cream remains airy.
Combine cooled strong coffee and cognac in a wide container (deep plate). It is better to take a container the size of Savoyardi sticks to make it easier to work. (Alcohol can be skipped or replaced with orange juice if, for some reason, you cannot drink it.) Next, collect the tiramisu dessert. We dip each stick of cookies in coffee for a second, only on one side, and put in a mold. We spread half of the cream and repeat the process again.
Leave the tiramisu in the refrigerator for at least 8 hours. Sprinkle copiously with cocoa before serving. You can easily decorate a dessert by placing an object, such as a cutlery, on its surface, and only then sprinkle with cocoa.
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