Stage one: Start with making the Mascarpone and egg fillings. 

Step 1 – Whisk six egg yolks and sugar in a clean bowl until the mixture reaches the ribbon stage.

Step 2 – In another clean bowl, whisk together egg whites, cream of tartar, and a pinch of sea salt until stiff peaks form, which should take around 20 minutes because pasteurized egg whites are harder to reach stiff peaks. Just turn your speed to the highest setting and be patient.

Step 3 – Combine the vanilla extract and Mascarpone cheese into the egg mixture until smooth. Do not whip the cheese. Just use fold them in until smooth. Set aside.

Step 4 – Gently fold the whipped egg whites into the Mascarpone mixture in three batches until fully combined, being careful not to overmix. Once all ingredients combine, set the mascarpone mixture aside and move on to the next stage.  

Stage two – Prepare the espresso and liquor mixture for dipping.

Step 5 – Prepare the espresso using the Moka Pot. 

Step 6 – Mix in the Amaretto and stir thoroughly after letting the coffee cool. Pour the cooled coffee and amaretto mixture into a wide and deep dish to make it easier to dip the ladyfingers.

Stage three – Assemble the dessert in Mason jars. 

Step 7 – Quickly dip each ladyfinger, one at a time, into the coffee and liquor mixture to avoid oversoaking and making them soggy.

Step 8 – Flip the ladyfinger over so that the soaked side faces up, allowing gravity to work its magic, and let the coffee mixture seep through slowly. 

Step 9 – To fit the ladyfingers into the narrow bottom of the jar, it’s best to break them into smaller pieces and layer them flat at the bottom. 

Step 10 – Pipe in Mascarpone cheese fillings and layer it above the ladyfingers. 

Step 11 – Repeat steps 10 and 11 to create the third and fourth layers until the jar is filled.

Step 12 – Add a finishing touch by dusting dark chocolate powder on top of the Tiramisu in a jar. Your delicious dessert is now ready to be savored.

Here’s a step-by-step guide to using a Moka Pot to produce espresso the Italian way:

1. Fill the bottom chamber of the Moka Pot with cold water up to just below the safety valve.

2. Insert the filter basket into the bottom chamber of the pot.

3. Fill the filter basket with fine to medium-fine ground coffee, and level off the top with your finger.

4. Screw the top chamber of the pot onto the bottom chamber, ensuring it is tightly sealed.

5. Place the Moka Pot on the stove over medium heat.

6. As the water heats up, it will be forced through the coffee grounds and up into the top chamber of the pot.

7. You will know the coffee is ready when you hear a hissing sound, and the coffee starts to pour out of the spout.

8. Once the coffee has finished brewing, turn off the heat and carefully remove the Moka Pot from the stove.

9. Give the coffee a quick stir to mix the crema (the frothy layer on top) and the liquid.

10. The coffee is quite hot.  You can pour the coffee into another container and chill it in an ice bath for 5 to 10 minutes or until it reaches room temperature.