Hazelnut tiramisu

2. In a separate bowl with an electric mixer, beat the egg whites on high speed until stiff peaks form, 4 to 5 minutes. A little at a time, gently fold the egg whites into the mascarpone mixture using a spatula, avoiding over-stirring. Refrigerate.
3. Prepare a 10 x 12-inch (25 x 30 cm) rectangular dish. Combine coffee and hazelnut liqueur in a bowl. One by one, dip cookies into the coffee mixture, then spread them in the bottom of the dish. When the bottom of the dish is filled with a layer of cookies,
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