Start by bringing a pot of water to boil, similar to the ladyfingers. With such small amounts, use a small pot and a small bowl to make whisking easier.
Mix together the egg whites and 1/8 cup sugar in a heat resistant bowl (glass or metal work best).
Heat over the boiling water. Mix constantly with a whisk until temperature reaches 160F. This step is not necessary, but should kill off any bacteria that can make you sick (salmonella), since tiramisu uses raw eggs.
Once this is done, repeat with egg yolks and remaining sugar.
Add the egg whites and sugar mixture to a mixer with whisk attachment and beat until size doubles and stiff peaks form. Transfer carefully to another bowl.
Repeat with the egg yolks and sugar mixture. This will not get as big or stiff, but should get thicker and grow in volume some.
Slowly mix in the mascarpone cheese in 4-5 portions.
Fold in the egg whites to the yolk and mascarpone cheese mixture.
Mix wine and coffee together in a bowl large enough to fit a ladyfinger.
Dip a ladyfinger in the coffee and wine mix quickly (about 5 seconds). Then place along the bottom of a small rectangular pan or a loaf pan. The loaf pan will use less ladyfingers, but have thicker mascarpone cheese layers.
Repeat until the bottom of the pan is covered by ladyfingers.
Spread half of the mascarpone mixture on the ladyfingers and smooth it so it's even across the pan.
Repeat by dipping ladyfingers in the coffee and wine, and placing along the top of the layer of mascarpone.
Place the remaining mascarpone on top and spread even.
Place in the fridge overnight.
Immediately before serving, sift cacao powder generously over the top. If desired, sprinkle shaved dark chocolate over the top and enjoy!