Prepare the espresso, or strong coffee and place it into a deep bowl.

Dip and submerge each ladyfinger piece into the coffee and place them into a large 9X13 inch glass bake pan forming your first layer, set aside.

Prepare the mascarpone cream: Add the mascarpone and almond extract into a bowl, beat with a hand mixer on medium speed until smooth. You can use a stand mixer with the paddle attachment, follow the same steps. Set aside.

Prepare the egg yolk mixture with a double boiler: prepare a pot with water and bring to a simmer on medium-low heat. Add the egg yolk and half the sugar (50 grams) into the top pot, and beat using a hand whisk for about 3-5 minutes or until it begins to foam.

Remove the egg mixture from the heat and carefully pour it into the mascarpone. Mix on medium speed until the mixture is well combined.

Make the whipping cream: Add the whipping cream and vanilla extract into a bowl and beat on medium-high speed until medium-stiff peaks are formed.

Add the whipped cream into the mascarpone mixture and fold in using a spatula until both mixtures are well combined and set aside.

Make the meringue: Add the egg white into a clean bowl and beat on medium-high speed for about one minute or until it begins to foam.

Add in the remaining 50 grams of sugar, beat until stiff peaks are formed about 5-6 minutes.

Fold into with the mascarpone mixture until well combined.

Using a spatula, spread an even layer of the mascarpone cream onto the first layer of ladyfingers in the baking pan.

Soak the remaining ladyfingers and add them on top of the mascarpone cream.

Repeat by spreading another layer of mascarpone cream and smoothen out the surface with a spatula.

Dust the top of the tiramisu cake with cocoa powder.

Place the tiramisu cake into the refrigerator uncovered for at least 2 hours before serving.

Enjoy!