Separate the eggs. whisk egg yolks with half of the confectioner's sugar until it is pale and fluffy. Add 1 table spoon of Amaretto and mascarpone and whisk until smooth.
Beat the egg whites with a pinch of salt until it is a stiff form. Carefully whisk in the remaining confectioner's sugar.
Carefully fold the beaten egg whites into the mascarpone cream.
Combine espresso with 1 table spoon of Amaretto in a shallow dish. Dip ladyfingers in the espresso and layer the wet ladyfingers in bottom of the serving dish.
Cover with a layer of mascarpone cream and top with a fine layer of grated cocoa powder.
Repeat step 5 until all ingredients are used up. Finish up with a layer of mascarpone cream and lastly a layer of fine grated cocoa powder. Refrigerate the tiramisu for 3 hours before serving at minimum.