Mix strong coffee (75 g), amaretto (25 g), cocoa powder (10 g), and vanilla extract (5 g). Set aside for later.
Mix whole eggs (2 eggs) and fine sugar (30 g). Use an ice bath to cool down the mixing bowl. Whip for about 10 minutes with an electric mixer, until it's thick like soft serve ice cream. Add mascarpone (250 g) and whisk until incorporated.
Dip savoiardi (5 biscuits) in the coffee mixture prepared before and arrange in a pan. Spread half the mascarpone mixture on top. Dust with cocoa powder. Repeat for another layer of savoiardi, mascarpone, and cocoa powder.
Refrigerate for at least an hour, but ideally overnight.
Makes 4 small serves.
I use strong black brewed coffee, but only because I don't have an espresso machine.
I like to use amaretto, but tiramisù was originally not made with any alcohol, so it can be omitted or subsituted however you like—rum, Marsala, brandy, or maybe a noisette liqueur like Frangelico, or even an amaro, if you're daring.