To make the Mascarpone cream
Combine the 3 egg yolks, 1 Tbsp of Espresso coffee, the sugar, and Brandy or Cognac into a large mixing bowl. Beat for 2 to 3 minutes until the mixture is light and fluffy. Add the Mascarpone cheese and beat for 3 to 5 minutes more, until the consistency of the mixture is smooth.

In another bowl, combine the 3 egg whites and a pinch of sugar and beat until the mixture forms stiff peaks. Gently fold into Mascarpone mixture.

Tiramisu assembly
Pour the rest of the Espresso coffee into a flat dish. Dip one side of each ladyfinger in the Espresso coffee and lay them, flat side down on the bottom of a serving dish. Use half of the ladyfingers for the first layer. Spread 1/2 of the Mascarpone mixture over the ladyfingers and smooth using a spatula. Repeat the above process with the remaining ladyfingers and Mascarpone cheese mixture to complete the second layer. Sprinkle with sifted cocoa powder and refrigerate for at least 2 hours before serving.