Preheat oven to medium-low heat – 150-160 degrees.

In the mixer bowl, beat egg whites at high speed. When foam begins to form, gradually add half of the powdered sugar. Continue until you get a firm, glossy foam.

Mix the almond powder with the remaining half of the powdered sugar, vanilla extract and cornstarch and fold into the foam.

Transfer the mixture to a disposable piping bag with a 15-inch tip.

Pour onto the baking paper in a 10 cm finger pan and sprinkle with powdered sugar.

Place in the oven for 18 minutes and when finished baking, remove the pan from the oven to cool.

Store in a tightly closed box at room temperature or in the freezer until ready to use.

Preparing the coffee syrup:

Mix espresso coffee with amaretto liqueur and transfer to a deep rectangular pan.

Preparing the chocolate cream:

Place both types of chocolate together with salt in a bowl.

Heat the sweet cream to the point of boiling and pour over the chocolate mixture. Mix until melted.

Preparing the zabiana:

In a heatproof bowl, mix the egg yolks and sugar over a bain-marie until the sugar dissolves. (Bain-marie – a pot with boiling water and the bowl on top so that the water in the pot does not touch in a bowl, but only the echoes). Transfer the mixture to a mixer bowl with a whisk and whip until foamy. In a separate bowl, whip the mascarpone and cream.

Combine the two creams with folding movements.

Assemble the tiramisu:

Dip amaretti cookies in coffee, shake lightly and place on a plate. Drizzle the safflower cream over the cookies, repeat the process: place another layer of amaretti cookies dipped in coffee, and drizzle another layer of the cream. Sift cocoa powder on top and pour over the chocolate ganache.