Brew 300 ml of strong coffee and allow it to cool completely. If desired, sweeten the coffee before adding a splash of Baileys Irish Cream.

In a large mixing bowl, beat 3 egg yolks and ¼ cup of sugar together until pale and creamy. Gradually incorporate 250g of mascarpone cheese until smooth.

In a separate bowl, beat 3 egg whites until soft peaks form, adding a pinch of sugar. Gently fold the beaten egg whites into the mascarpone mixture.

Quickly dip each ladyfinger into the cooled coffee mixture, ensuring they absorb just enough liquid without becoming mushy. Lay soaked ladyfingers in a single layer.

Layer the Tiramisu by spreading a layer of mascarpone cream over the soaked ladyfingers. Repeat with another layer of dipped ladyfingers and more mascarpone cream.

Cover the assembled cake with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

When ready to serve, dust with unsweetened cocoa powder and garnish with leftover mascarpone cream or fresh berries if desired.