Tiramisú

Step 1

Beat the egg whites, gradually adding about two-thirds of the sugar (80 g) to form a stiff, glossy meringue with a bird-peak tip. In a separate bowl, beat the egg yolks with the remaining sugar (20 g) and vanilla essence until pale and creamy. Gently fold the yolk mixture into the meringue using an enveloping motion, then fold in the sifted flour until a firm batter forms. Transfer to a piping bag fitted with a smooth 8 mm nozzle and pipe finger-shaped sticks onto a baking sheet lined with greased parchment paper. Dust generously with powdered sugar (and optionally a second layer after the surface regains shine), then bake at 190°C for 10 to 11 minutes until golden with a pearly surface.