Lady Fingers 4 egg whites 2 tbsp sugar 4 egg yolks 1/2 cup sugar 1/2 teaspoon baking powder 3/4 cup + 2 tbsp flour Powder sugar for dusting Directions for adyfingers: Preheat oven to 400 degrees F (205 degrees C). Line two 17 x 12 inch baking sheets with baking parchment. Fit large pastry bag with a plain 1/2 inch round tube. Place egg whites in bowl and beat on high until soft peaks start to form. Slowly add 2 tablespoons of the sugar and continue beating until stiff and glossy. In another bowl beat egg yolks and remaining sugar. Whip until thick and very pale in color. Sift flour and baking powder together on a sheet of wax paper. Fold half the egg whites into the egg yolk mixture. Fold in flour, and then add the remaining egg whites. Transfer mixture to pastry bag and pipe out onto prepared baking sheet. Dust with powdered sugar. Bake 8 minutes. Tiramisu filling: 6 egg yolks 3/4 cup white sugar 2/3 cup milk 1 pound mascarpone cheese 1 cup strong brewed coffee, room temperature Whipped cream topping: 1 1/4 cups heavy cream 1/2 teaspoon vanilla extract 1 tablespoon unsweetened cocoa powder Directions for tiramisu filling: In a double boiler, whisk together 6 egg yolks, 3/4 cup white sugar until it triples in size Whisk 2/3 cup milk and cook over medium heat, move from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour. Whisk 1 pound mascarpone cheese into yolk mixture until smooth. In a small bowl, add a cup of coffee. Dip ladyfingers in it. Arrange half of soaked ladyfingers in bottom of a 7x11 inch dish. Spread half of mascarpone mixture over ladyfingers, repeat layers Refrigerate 6 hours-48 hours Directions for whipped cream topping: Make whipped cream by combining heavy cream sugar, and vanilla, blending till stiff. Spread cream over layers. Sprinkle with sifted cocoa Add me, nao! And send me food pics! Twitter@hungrymoomoocow Instagram@hungrymoomoocow Blogger@hungrymoomoocow Facebook: http://www.facebook.com/pages/hungrymoomoocow/960420374008109