Prepare the Ladyfingers - Arrange the ladyfingers in a single layer in the bottom of a 9x13 inch dish. Break them slightly with your hands if necessary to make them fit. Depending on the size of the ladyfingers, you may need more or less of them to cover the bottom of the dish. - Make sure to not let the ladyfingers soak for too long as they can become too mushy and fall apart easily. Depending on your preference, you can also dip the ladyfingers halfway into the coffee mixture instead of fully immersing them.

Prepare the Tiramisu Mixture - Separate the egg yolks from the whites. In a large mixing bowl, beat the egg yolks and sugar with an electric mixer until light and creamy. Add the mascarpone cheese and amaretto or marsala wine, and beat until smooth. In a separate bowl, beat the egg whites until stiff peaks form. Using a spatula, gently fold the egg whites into the mascarpone mixture until it's fully incorporated. - Beating the egg yolks and sugar until the mixture is light and creamy is crucial to give the Tiramisu a smooth texture. Make sure that there is no yolk left in the whites, as it can prevent the formation of stiff peaks, therefore properly separating the eggs is crucial. The egg yolk, sugar, and mascarpone mixture should be beaten until smooth and creamy. Be careful when mixing in the egg whites as over-mixing can cause the mixture to become watery.

Assemble the Tiramisu - Spread half of the Tiramisu mixture over the Ladyfingers in the dish. Repeat with another layer of Ladyfingers and the remaining Tiramisu mixture. Cover with plastic wrap and refrigerate for at least 2 hours, or overnight. - When spreading the Tiramisu mixture over the Ladyfingers, make sure it's evenly distributed. Ensure that the plastic wrap is in contact with the Tiramisu surface to prevent it from drying out or forming a skin. For a twist, you can serve individual portions in glasses instead of a larger dish, following the same layering process.

Dust with Cocoa Powder - When ready to serve, remove the plastic wrap and dust the top generously with cocoa powder. Cut into rectangles or squares as desired. - Use a sifter or fine mesh strainer to dust the cocoa powder evenly on top. If you prefer a less chocolatey taste, you can reduce the amount of cocoa powder or only sprinkle it on top of individual portions instead of the entire Tiramisu.