There is no tiramisù without ladyfingers. You can make mascarpone cream, instead. Basically, you make the same cream you would make for mascarpone but serve it alone in cups, without lady fingers drenched in cognac and espresso.
You will need 250 grams of mascarpone, 2 eggs of such a quality that you can eat raw, 70 grams of castor sugar and some bitter cocoa or dark chocolate.
Separate the egg whites and yolks. Place the yolks in a bowl and beat until white and foamy, then add the mascarpone and work until completely combined. Whip the whites to stiff peaks, add about 1/3 of the whits to the cream, stir to combine, then add the rest of the whites and fold. Divide the cream in 4–6 small cups and place in the fridge for at least 2 hours. Serve dusted with cocoa or finely grated chocolate.