This is the process of making a tiramisu with pictures. See picture captions for cooking instructions. You may need to view them in slide show mode.

Make coffee dip:

Use 8-10 tablespoons ground coffee to make 2 1/2 cup strong espresso coffee.

Put 4 teaspoons sugar into a small mixing bowl.

Pour coffee into the bowl and stir to dissolve the sugar. Let the coffee cool to room temperature.

Make zabaglione:

Wash 4 eggs and dry them completely.

Separate egg yolks to a double boiler bowl and egg whites into a large mixing bowl.

Beat the egg yolks…

… until fluffy.

Stir 3 tablespoons sugar into 1/2 cup Marsala wine.

Beat the Marsala wine mixture into the egg yolks…

… until smooth.

Whisk the egg yolk mixture over simmering water…

… until thickens. Cool the egg yolk mixture to room temperature.

In a chilled medium mixing bowl, beat 1/2 cup heavy whipping cream…

… until stiff.

Sprinkle 1/8 teaspoon cream of tartar into the 4 egg whites.

Beat the egg whites…

… until soft peaks form.

Add 3 teaspoons powder sugar…

… and beat until stiff.

Drain water from mascarpone cheese and mash it in a large mixing bowl.

Mix the cooled egg yolk mixture into mascarpone cheese…

… until smooth.

Add the whipped egg whites one spoonful at a time…

… and fold into the egg-cheese mixture to keep the volume as much as possible…

… until all the egg white mixture is folded in.

Fold in the whipped cream…

… until smooth.

Assemble tiramisu:

Pour the cooled coffee into a medium glass bowl. One at a time, quickly dip ladyfinger cookies in the coffee…

and place them in one layer at the bottom of a pan.

Distribute half of the zabaglione…

… evenly over the layer.

Repeat with a second layer of ladyfingers and zabaglione…

… evenly on the top.

Sprinkle 1 tablespoon cocoa powder…

… until the entire surface is done. Cover and refrigerate for at least 3-4 hours, better for 1 day.