Weigh all ingredients precisely using your Smeg digital kitchen scale. In a bowl, whip the eggs and sugar with a Smeg electric mixer until light and fluffy. Next, add the mascarpone and continue whisking until smooth. In a separate bowl, beat the egg whites until stiff peaks form. Then, gently fold them into the mascarpone mixture, mixing from the bottom up to preserve the airy texture.

Brew a rich espresso using the Smeg coffee machine and leave it to cool to room temperature. Lightly dip each ladyfinger biscuit into the coffee.

NB: Be careful not to over-soak them, as this will make the dessert soggy.

In a serving dish, create alternating layers of espresso-dipped ladyfingers and the Mascarpone cream mixture. Continue layering until all ingredients are used, finishing with a layer of cream on top.

Generously dust the top with unsweetened cocoa powder for a refined finish. Place the tiramisu in the refrigerator for at least 4 hours, or overnight, to set properly and develop flavour.