Preheat your oven to 350°F/180°C. Line baking sheets with parchment paper or silicone baking mats.

Separate the egg whites and yolks. In a large mixing bowl, beat the egg whites with an electric mixer on medium speed until foamy.

Gradually add 50g of the granulated sugar (1/4 cup) to the egg whites while continuing to beat. Beat until stiff peaks form. Set aside.

In another mixing bowl, beat the egg yolks with the remaining granulated sugar (2½ tbsp) and vanilla extract until thick and pale in colour.

Gently fold the beaten egg whites into the egg yolk mixture until just combined using a spatula.

Sift the cake flour, all-purpose flour, and salt together into a separate bowl.

Gradually fold the sifted flour mixture in 2-3 parts into the egg mixture until just incorporated. Be gentle to avoid deflating the batter.

Transfer the batter to a piping bag fitted with a round tip.

Pipe the batter onto the prepared baking sheets in 3 to 4-inch long strips, leaving space between each cookie.

Dust the tops of the cookies with powdered sugar, if desired.

Bake in the preheated oven for 12-15 minutes, or until the cookies are lightly golden and firm to the touch.

Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

In a shallow dish, combine the instant coffee, sugar, and hot water. Set aside.

In a bowl, beat the mascarpone cheese until smooth. Add the heavy/whipping cream. Beat until combined, smooth, and fluffy. Place it in the fridge till further use.

In a heatproof bowl, whisk together the egg yolks and sugar until pale and creamy.

Place the bowl over a pot of simmering water (double boiler method), making sure the bottom of the bowl doesn't touch the water. Cook the egg mixture, whisking constantly, until it thickens and reaches a custard-like consistency, about 8-10 minutes. Remove from heat and let it cool slightly.

In a small bowl mix gelatine with warm water. Set aside.

Take the mascarpone mixture from the fridge. Then, gradually add the cooled egg mixture to the mascarpone as well as the gelatine mixture, beating until well combined.

Quickly dip each ladyfinger into the coffee mixture, making sure not to soak them too long, as they can become soggy.

Arrange a layer of dipped ladyfingers in the bottom of a 6.5-inch diameter dish or a similar-sized serving dish.

Spread half of the mascarpone mixture over the ladyfingers, smoothing it out with a spatula.

Repeat with another layer of dipped ladyfingers and the remaining mascarpone mixture.

Dust the top of the tiramisu with cocoa powder using a fine-mesh sieve.

Refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the tiramisu to set.

Before serving, Slice and serve chilled. Enjoy your homemade tiramisu!