Using a mixer with the whisk attachment, mix the Mascarpone, Sugar, Egg Yolk, the Espresso and Amaretto until fully combined. After that, combine with the milk and heavy cream on low speed until getting an homogeneous mixture.
Pour the mixture into the Whipper, close it and screw on one Cream Charger and shake well. Test it, the texture has to be like a nice airy foam, creamy but not liquid. Shake more if too liquid.
Mix the shot of Amaretto into the espresso and pour in a bowl. Dip 3 ladyfingers on the sugary side only to have one side soft and flavored with coffee and the other side with still a crispy texture.
Plate the ladyfingers in a dessert bowl or glass, crispy face on the top.
Pour some Tiramisu Foam on the top and finish with Cocoa Powder or Grated Dark Chocolate.
You can eat right away or reserve in the fridge.
If you don’t have a Whipper/Siphon, don’t use the milk. Mix the Mascarpone, Sugar, Egg Yolk, Espresso and Amaretto until combined. Whip the heavy cream with a whisk. When the whipped cream is done, combine slowly with a spatula to the mix until getting an airy Tiramisu cream. Use a pastry bag to pour.
A 0.5l Whipper/Siphon is required for this version