Tiramisù, · 20 servings

Brew the 14 oz strong espresso or moka coffee, unsweetened and pour it into a wide, shallow bowl to cool completely.

Separate the 16 very fresh eggs, putting the yolks in one large bowl and the whites in another, spotlessly clean bowl. Not a drop of yolk should get into the whites.

Add 1 cup sugar (half) to the yolks and beat with an electric mixer until pale and frothy.

With the beaters still running, add the 4.41 lb mascarpone a spoonful at a time until you have a dense, smooth cream. Set aside.

Wash and dry the beaters thoroughly. Whip the egg whites with the 1 cup sugar (the rest) until they hold stiff peaks.

Stir one spoonful of the whites into the mascarpone cream with a spatula to loosen it.

Add the rest of the whites in one go and fold very gently, scooping from the bottom of the bowl up over the top, until evenly combined.

Spread a generous spoonful of the cream over the bottom of the dish.

Dip the 12.5 oz savoiardi (ladyfingers), about 42 (half) into the cold coffee one at a time, a moment on each side, and lay them in the dish side by side, all facing the same way, to make a single layer.

Spread about half of the remaining cream over the biscuits, covering them completely.

Make a second layer with the 12.5 oz savoiardi (ladyfingers), about 42 (the rest), dipped the same way, then cover with the rest of the cream and level the top.

Sift a generous layer of unsweetened cocoa powder over the top.

Cover and refrigerate for at least 2 h, ideally overnight, before cutting into squares.