Start by brewing 2 cups of strong coffee using your preferred method. Allow the coffee to cool to room temperature before using it so the ladyfingers don't become overly soggy.

Crack 3 large eggs and separate the whites from the yolks, placing them into separate bowls. Ensure no yolk mixes with the whites.

In the bowl with the egg yolks, add 1/2 cup granulated sugar and beat until pale and creamy (about 3-5 minutes) until the mixture forms ribbons when lifted.

Fold 1 cup mascarpone cheese into the yolk and sugar mixture gently until smooth and lump-free.

Add a pinch of salt to the egg whites and beat until stiff peaks form. This adds airiness to the cream.

Gently fold a small portion of the whipped egg whites into the mascarpone mixture, then fold in the remainder in two or three additions to keep the mixture light and fluffy.

Pour the cooled coffee into a shallow dish. Quickly dip each ladyfinger into the coffee so they absorb flavor but do not become overly soggy.

Arrange a layer of soaked ladyfingers in a 9x9-inch baking dish. Spoon half of the mascarpone cream over the ladyfingers and spread evenly.

Dip more ladyfingers in coffee and layer them over the mascarpone cream. Spoon the remaining mascarpone cream on top and smooth the surface.

Cover and refrigerate the tiramisu for at least 4 hours or overnight to allow flavors to meld and the dessert to set properly.

Once chilled, remove the cover and dust the top generously with unsweetened cocoa powder using a fine mesh sieve.

Optionally sprinkle dark chocolate shavings on top just before serving to add texture and visual appeal.