In a bowl or a plate that Savoyards can fit, stir the espresso coffee and the Amaretto liqueur. In a mixer, shake the egg whites until you get a nice, thick merengue. In a big bowl you put the mascarpone cheese, the yolks, the sugar, the vanilla syrup and stir well using a wire whisk. Add the fresh crème and stir a little longer for about 2-3 minutes until you get a homogenous mixture. Mix, making quick movements, the 1/3 of the merengue in the mascarpone cheese mixture and then the rest of it (without whipping). In the bottom of a cooking vessel, spread a small layer of the crème. Deepen the biscuits for a couple of seconds in the cold mixture of coffee-liqueur and place them on the crème side by side. Pour a crème layer on them and repeat with the rest of the biscuits, ending with crème. Put the cocoa in a little strainer fence and sprinkle all over the tiramisu surface. Cover with some plastic wrap and put it in the refrigerator for about 3 hours. Serve with some trimmed chocolate over the tiramisu and garnish with some peppermint.
Tira-mi-su means “lift me up” or “Pull me out”.