Tiramisu 

1 Separate the eggs into yolks and whites. 2 In a bowl, mix the yolks with sugar and the vanilla seeds until smooth, pale, and creamy. 3 Transfer the yolk mixture to a separate bowl—you’ll need the mixer again for the next step 4 Whip the egg whites until stiff and airy. 5 Gently fold the yolk mixture into the whipped egg whites. 6 Add mascarpone cheese and carefully mix until fully incorporated, ensuring a light and creamy texture. 7 Combine the espresso and Amaretto in a shallow dish. 8 Lightly dip each ladyfinger in the coffee mixture and place them as the first layer in your serving dish. 9 Spread a generous layer of the mascarpone cream over the ladyfingers. 10 Repeat the process with another layer of soaked ladyfingers and cream. 11 Let the tiramisu rest in the fridge for 2-3 hours to allow the flavours to develop. 12 Before serving, dust the top with cocoa powder using a fine sieve.