1. Brew strong coffee and let it cool completely. 2. Separate egg yolks and whites into two bowls. 3. In a bowl, whisk egg yolks with sugar until pale, thick, and creamy. 4. Add mascarpone cheese to the yolk mixture and mix until smooth. 5. In a separate bowl, beat egg whites with a pinch of salt until soft peaks form. 6. Gently fold egg whites into the mascarpone mixture to keep it light and airy. 7. Quickly dip each ladyfinger into the coffee (do not soak). 8. Arrange a layer of soaked ladyfingers in a dish. 9. Spread half of the cream mixture over the layer. 10. Repeat with another layer of dipped ladyfingers and the remaining cream. 11. For your style: pipe small peaks of cream on top (as in your photo). 12. Dust generously with cocoa powder. 13. Refrigerate for at least 6 hours, preferably overnight. EGGS PASTEURIZATION: Pasteurize eggs with sugar (best for tiramisu): 1. Place egg yolks + sugar in a heatproof bowl. 2. Set the bowl over a pot with gently simmering water (double boiler). 3. Whisk constantly. The mixture should become pale and thick. 4. Heat until it reaches about 160°F / 71°C (safe temperature). 5. Remove from heat and continue whisking until slightly cooled. Then proceed with mascarpone as usual. TIPS: Do not over-soak ladyfingers—they should be moist, not falling apart Use high-quality mascarpone for the best texture and flavor Fold egg whites gently to keep the cream light Chill long enough—this is essential for structure and flavor Dust cocoa right before serving for the freshest look SERVING IDEAS: Serve chilled with a cup of espresso or cappuccino Add a light dusting of grated dark chocolate for extra richness Garnish with chocolate curls or coffee beans for presentation For a cleaner slice, cut with a warm knife Serve in individual glasses for elegant portions

   Egg whites should be at room temperature, and the butter should be cold. 1. Preheat the oven to 410°F (210°C). 2. Cut the butter into small pieces. 3. In a large bowl, mix the flour and baking powder with a whisk. 4. In the mixer bowl with the wire whip attachment, add the butter, sugar, and salt; beat until the butter turns white. 5. With the mixer on low speed, add the egg and yolks one at a time. Use a spatula to occasionally scrape the cream down the sides of the bowl. 6. Change the mixer attachment to the flat beater, add the flour mixture, and knead the dough. Wrap the dough in plastic wrap and refrigerate for 30 minutes. 7. Fill the molds with the dough. Work quickly, pressing the dough firmly into the bottom and sides of the molds, leaving a hollow in the middle to form tartlets. Place the molds on a baking sheet and bake for 10–15 minutes. 8. Let the tartlets cool for 5 minutes. Remove from the molds onto a wire rack and fill the molds with jam, preferably using a pastry bag. 9. CREAM: Using the wire whip attachment in a clean and dry mixer bowl, mix the egg whites with a pinch of salt on low speed until foamy. Add vanilla and increase the mixer speed to high. While the whites are whipping, pour the sugar into a saucepan, add water, and cook until it reaches the soft-ball stage (244°F / 118°C). 10. Add vinegar to the whites, reduce the mixer speed to low, and, without stopping the mixer, pour the hot syrup in a thin stream into the egg whites. Once all the syrup has been added, increase the speed to high and beat for 30 seconds. The cream is ready. 11. Place the cream in a pastry bag and fill the tartlets. 12. Preheat the oven to 410°F (210°C) again. Return the tartlets to the baking sheet and place them in the oven for 2 minutes to form a thin crust on top. Remove from the oven and sprinkle with powdered sugar if desired.