Tiramisu with homemade ladyfingers

Whisk the egg yolks and sugar in a stand mixer on half speed for about two minutes, until pale and ribbony.

With the mixer running, add the extract. Set the mixture aside.

In another bowl whisk the egg whites on medium until light and foamy, then slowly stream in the remaining sugar and beat two to three minutes to stiff peaks.

Fold the yolk mixture back into the whites until almost combined but still streaky, then add the sifted flour and fold until homogenous without knocking out the air.

Pipe the batter into ladyfingers onto a parchment lined baking sheet.

Bake at 375 degrees Fahrenheit for about 14 minutes, rotating once, until light, crisp and golden brown. Cool fully before peeling off the parchment.

For the custard, beat the egg yolks and sugar on medium-high for three minutes until tripled in volume. Set aside.

In a fresh bowl beat the heavy cream and sugar on medium-high to medium peaks, a minute or two.

Add the room-temperature mascarpone to the whipped cream and beat 30 seconds to a minute until thick and spreadable, then fold in the yolk mixture.

Spread a little custard in the bottom of the springform pan and line the rim with ladyfingers, rounded side out.

Mix the cooled espresso with a splash of dark rum. Dunk the ladyfingers briefly and lay them in a single layer in the bottom of the pan, cutting them to fill gaps.

Add enough custard to cover the soaked ladyfingers and repeat the layers until the mould is nearly full.

Cover and refrigerate at least four hours and up to 24, until firm and sliceable.

Dust the top with chocolate.