Tiramisù with Nutella

Method

1. Separate the eggs. In a bowl, add the egg yolks and half of the sugar. Whip with an electric mixer until fluffy and pale.
2. Add the mascarpone little by little, mixing gently until well incorporated.
3. Clean the beaters thoroughly. In another bowl, whip the egg whites with the remaining sugar until stiff peaks form.
4. Gently fold the egg whites into the yolk-mascarpone mixture, a little at a time, using a spatula from bottom to top, until smooth and uniform.
5. Prepare the espresso coffee and let it cool completely.
6. Spread a very thin layer of the cream on the bottom of a rectangular baking dish.
7. Briefly dip each ladyfinger into the cooled espresso and arrange a layer over the cream.
8. Cover the ladyfinger layer with half of the remaining cream, spreading evenly.
9. Transfer the Nutella into a piping bag and pipe a generous layer over the cream.
10. Add a second layer of coffee-dipped ladyfingers.
11. Spread the remaining cream on top, covering completely.
12. Dust generously with cocoa powder.
13. Refrigerate for at least 2 hours before serving. Just before serving, add a final dusting of cocoa.