Individual Tiramisu Parfaits

Make the Mascarpone Cream

1. In a bowl, whisk the egg yolks with sugar until pale and creamy. Add the mascarpone cheese and liqueur (if using), and beat until smooth. Do not overmix.
2. In a separate clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the mascarpone mixture in two additions, until just combined and no streaks remain.

Assemble the Parfaits

1. Quickly dip each ladyfinger into the cooled espresso (do not soak). Break them if necessary to fit the bottom of your serving glasses.
2. Arrange a layer of dipped ladyfingers at the bottom of each glass.
3. Spoon a layer of the mascarpone cream mixture over the ladyfingers.
4. Repeat the layers: ladyfingers, then mascarpone cream, until the glasses are filled. Finish with a layer of cream.
5. Cover the glasses with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the parfaits to set.
6. Just before serving, dust the top generously with unsweetened cocoa powder.