Tiramisù with cappuccino spread

First, carefully separate the yolks from the whites and arrange them in two separate bowls. Whip the yolks with the help of the electric whisk and add half the sugar; once you get a frothy consistency, add the mascarpone and the Cappuccino spread and mix gently. Then whip the egg whites, adding the rest of the sugar. Incorporate the egg whites a little at a time into the bowl containing the yolks, mascarpone and cappuccino cream and mix with a movement from top to bottom. Spread a spoonful of the cream obtained on the bottom of a baking dish: soak the ladyfinger biscuits in the coffee for a few seconds and arrange them all in the same direction on the cream. In this way form the first layer of the cake. Then spread a second spoonful of cream and repeat the operation with the rest of the biscuits. When finished, cover with a final layer of cream and refrigerate for about two hours. Before serving, sprinkle with bitter cocoa until covering the entire surface.