Wash the eggs and let them sit in cold water with baking soda.

Brew strong coffee, stir in 2 tbsp sugar, cool, and flavor with the alcohol.

Separate the yolks from the whites. Beat the yolks with the sugar and add the mascarpone.

Whip the egg whites to stiff peaks, adding a little lemon juice before whipping. Add lemon juice to the yolk mixture as well.

Gently fold the whipped whites into the yolk cream and mix - the cream is ready.

Spread a little cream over the bottom of the pan (I use 2 pans, 20x20 cm). Dip each ladyfinger in coffee for exactly one second and lay them as the first layer.

Spread cream on top, dust with cocoa, add a second layer of ladyfingers, then cover with cream again. Pipe the top with a bag and tip if you like.

Chill the dessert for 2-4 hours. Dust generously with cocoa before serving.