Separate 3 eggs; 3 egg whites in a mixing bowl, 3 egg yolks in another bowl
Add 3 tablespoons of white sugar to the egg whites and whip with a hand mixer to stiff peaks to form a meringue then set aside
Add the remaining sugar to egg yolks and whip until thicken with a pale yellow
Whipped the cream till stiff peak.
Mix in the mascarpone until completely incorporated, then gently fold in the meringue and whipped cream.
Soak sponge fingers in espresso mixture evenly then layer in a ramekin or a dish
Pour or spoon mascarpone cream over each layer to cover and repeat until full then allow the tiramisu to sit in the chiller for at least 2 hours before serving.
To garnish, just lightly dust chocolate powder on top and add berries and mint leaves if desired.