Step 1

Heat oven to 200 C / 392°F

Step 2

Beat 4 egg yolks with half of the sugar (50g) until pale and fluffy and sugar fully dissolves, ideally in a Stand mixer so it will get fully whipped

Step 3

Using your Stand mixer make the meringue. Whip egg whites with the other half of the sugar, adding the sugar in a small amount at a time. Whip for about 5 minutes just until shiny stiff peaks.

Step 4

While making the meringue, sift flour and corn starch into the egg yolk and fold carefully with Rubber spatula just until combined. The mixture will become thick, that is normal

Step 5

When the meringue is ready, mix ¼ of it with flour egg yolk mixture to loosen it up then fold in the rest of the meringue very carefully using a rubber spatula

Step 6

Get your piping bag with a round nozzle tip and pipe 20 equal sized finger shapes leaving enough space in between them.

Step 7

Bake for 10 minutes. After baking, let them cool on Cooling rack

Step 8

Whip egg yolk with sugar with the help of a hand whisk over a double boiler until sugar fully dissolves. It will take about 5 minutes but greatly depends on the size of your bowl as well as temperature of the mixture while over simmering water, it is recommended to do it slowly over low heat

Step 9

Cool egg yolk sugar mixture to room temperature then carefully whip room temperature mascarpone with an Electric hand mixer. Do not over beat as it can get runny easily. Carefully fold it into the egg yolk mixture with a Rubber spatula

Step 10

In a separate bowl whip very cold heavy cream starting slowly then increasing speed on your Electric hand mixer until stiff peaks (but do not over whip) and carefully with a help of a rubber spatula fold it into the mascarpone egg yolk mixture. At this point, the cream should be airy and fluffy and it will further set in the fridge

Step 11

You can either make 6 small bowls of tiramisu or one or two larger ones. Soak lady fingers into freshly prepared espresso and place them next to each other on the bottom of the bowl.

Step 12

Spread an even layer of cream on the ladyfingers then place another layer of coffee soaked ladyfinger on top then cream again. Smooth the top

Step 13

Refrigerate tiramisu for a minimum of 4 hours to set

Step 14

After tiramisu sets in the fridge, dust with cocoa powder

Step 15

Store in the fridge for 2-3 days