Homemade Tiramisu with Savoiardi Ladyfingers

In a bowl, whip the eggs with a pinch of salt and sugar until light, pale, and fluffy

Gently fold in the flour and starch using a spatula until fully incorporated and smooth

Pipe onto parchment paper, generously dust with powdered sugar, and bake at 180°C (350°F) for 10-15 minutes

For the cream, whip chilled heavy cream with powdered sugar, gradually fold in the mascarpone cheese, and beat on the mixer's lowest speed for no more than a minute

Assemble the dessert by dipping the ladyfingers in espresso and layering them with the cream

Chill in the refrigerator for at least 6 hours, preferably overnight