Tiramisu with homemade sheet ladyfingers

Separate six eggs; beat the yolks with 60 grams of sugar and a teaspoon of vanilla on high to the ribbon stage; set aside and clean the bowl.

Beat the whites frothy, about 30 seconds on high, then stream in 120 grams of granulated sugar to stiff peaks.

Fold a third of the whites into the yolks until streaky, then the rest.

Sift in 170 grams of cake flour and half a teaspoon of kosher salt and fold until just combined.

Pipe the batter onto a parchment-lined half sheet in one continuous layer without re-piping; dust with powdered sugar.

Bake at 375 degrees Fahrenheit, convection if possible, 10 to 12 minutes until set and lightly browned; cool completely.

For the cream, separate five eggs; whip the whites with 25 grams of sugar first, then the yolks with 50 grams.

Fold the yolks into 450 grams of mascarpone a third at a time, then fold in the whites the same way.

Whip a cup of heavy cream and fold in to stiffen the cream for piping.

Invert the ladyfinger sheet and cut it down the center into two layers.

Spread a little cream in the dish, lay the first layer and brush with cooled strong coffee until just soaked; cover with a little less than half the cream; repeat with the second layer.

Pipe the remaining cream on top in small peaks and dust generously with cocoa powder.

Cover and refrigerate at least four hours, ideally overnight; dust with cocoa again before serving and cut with a knife dipped in hot water.