Start by preparing two pots (for three people) of coffee and leave it cool.
In the meantime, whip the sugar with the egg yolks
then whip the egg whites until stiff and incorporate them to the mixture.
Now add the mascarpone very slowly by hand: remember that the mascarpone must be cold! If there are still lumps in the mixture you can use an electric whisk for a minute, making sure not to disassemble the cream.
At this point, soak the Pavesini biscuits in the coffee, leaving the central part of the biscuit dry, and place them inside a ring steel mold.
Add half of the mascarpone cream and sprinkle with unsweetened cocoa, then repeat the process for the second layer, this time of ladyfingers and cream, sprinkling again with unsweetened cocoa.
Carefully slide out the pastry ring and cover the sides of the tiramisu with mascarpone cream!