• Separate the egg whites and yolks when the eggs are cold. Let them sit in different bowls on the kitchen slab for 10 - 20 minutes, so they get to room temperature.
• In a bowl add the egg yolks and 30 gm of caster sugar. Use an electric hand beater to whip up the yolks. It will take 5-7 minutes. The consistency of the beaten yolks should be very fluffy and pale. You must beat them together, till it becomes thick, ribbon-like. See the video for reference.
• In another bowl add the egg yolks and a pinch of salt. Use a clean, dry electric hand blender to whip the egg whites. Start the machine and gradually add 30 gm of caster sugar. Keep adding the sugar spoon by spoon, as the machine is working towards making this a fluffy airy egg white. Add the vanilla and whip a little more till a light, airy and fluffy texture is obtained. See the video for reference.
• Now you will have two bowls. One is whipped egg white and the other is whipped egg yolks. Take 60 gm of cake flour and sieve it on top of the egg yolk. Use a rubber spatula to fold the flour into the beaten egg yolk mix. Be gentle and light with your hand movements.
• Gradually fold in the beaten egg whites. As shown in the video. Be very gentle, as we don't want to deflate the beautiful airy lightness of the batter. please see the video for reference.
• Once the batter is prepared, fill a piping bag with this batter. On a baking tray (lined with parchment paper) pipe the 2 inch long fingers. Keep a gap of an inch between them.

  Dust some icing sugar on the top of the piped fingers and bake in a preheated oven at 180* C for 7-8 minutes.
• Be careful not to over-bake these, as they can burn very quickly.

For layers

• In a bowl add the mascarpone cheese (room temperature) and non-dairy whipping cream.

  Note: If the full-fat fresh cream is available to you please go ahead and use that. You will have to add sugar and beat it separately till nice and fluffy.
• Beat the cheese and cream together till thick and creamy. As shown in the video
• In a serving bowl,( mine is 6-inch oval shape glass bowl) add a base layer of espresso-soaked ladyfingers. Make sure not to soak the fingers in coffee for long. It just takes a few seconds of soaking time. Make sure that the coffee, as well as the fingers both, are at room temperature.
• After a layer of coffee-soaked fingers, add a layer of beaten cream. Use an offset spatula to level the layer of cream. Repeat the layers. As you reach the top of the serving bowl pipe the same beaten cream as dollops on the top.

  Dust with cocoa powder and let the tiramisu rest in the fridge for 5-6 hours. Enjoy when chilled and do let me know, how you liked it.