Tiramisu with homemade ladyfingers

Separate eggs. Mix the yolks with sugar until pale and fluffy; add vanilla.

With clean whisk attachments, whip the whites into meringue, adding sugar once fluffy.

Gently fold the meringue into the yolk mixture; streaks of white are fine.

Sift in the flour while continuing to fold.

Fill a piping bag and pipe the batter onto a parchment-lined baking sheet, 3 inches long and 1 inch wide.

Bake immediately, 14 to 15 minutes.

Separate six eggs. Whip the whites to stiff peaks, adding sugar as they whip.

Beat the yolks with sugar until thick and pale; add the mascarpone.

Gently fold the yolk mixture into the meringue.

Mix instant espresso with amaretto in a bowl.

Dip the ladyfingers in the espresso and lay them in the baking dish.

Spread half the mascarpone mixture over the ladyfingers, then repeat the layers.

Cover with plastic wrap and refrigerate.