Pam's Tiramisu...

In a two separate bowl, egg white and egg yolk in, adding each 3 tablespoon of white sugar

Using an electric mixer ,mixed egg white for 3 minute or so or until to its stiff peak. Then the egg yolk until become light and floppy

Fold in your room temperature mascarpone to egg yolk then add the egg white stir gentle.

Get your freshly made espresso and start dipping your lady finger one at a time. And lined in to a rectangular container dish. Pour in the cream spread evenly and repeat the procedure for the rest of lady finger and finish it on cream on top.

Put the lid on. Put inside the fridge for about 4to6 hours. Take out from the fridge sprinkle cocoa powder on top and ready to serve. Enjoy!