Ayurvedic-Italian Tiramisú

Total Time 1 30

Servings 4

Preheat the oven to 350 F.
Beat egg whites with a hand mixture with one tbsp of sugar (of the ⅓ cup of white sugar) until stiff peaks form.
Gently scrape the beaten egg whites out of the mixing bowl into another medium-sized bowl. Set the whites aside.
In the original mixing bowl, place the egg yolks and the remaining sugar. Turn the mixer on medium-high speed and beat until the sugar is absorbed into the yolks (about 1 minute).
Add vanilla extract, baking powder, and salt. Turn the mixer speed up to high and continue to beat for 8 to 10 minutes on medium speed, or until the mixture is pale yellow, thick, and nearly tripled in volume. Don’t skimp on this step!
Remove the bowl from your stand mixer and add around ¼ of the whipped egg whites. Folding in this small amount first will loosen up the batter. Add the remaining egg whites and carefully fold them in.
Using a sifter, sift ⅓ of the flour at a time over the egg white mixture, and with a flexible rubber spatula or whisk, start folding the flour into the wet ingredients. Make sure to combine everything and there are no pockets of flour.

Transfer the ladyfinger cookie batter to a piping bag fitted with a plain, round piping tip. Pipe 3-4 inch “fingers” onto the prepared baking sheet making sure there are at last 2″ between the cookies to provide room for them to rise and spread.
Using a small sifter, evenly dust the unbaked ladyfingers with powdered sugar.
Bake the ladyfingers, both sheet trays at the same time, at 350F for 10-15 minutes. The ladyfingers should be golden brown and crunchy-looking.
Turn off the oven and allow the cookies to cool down. Set aside.

Carefully separate the egg whites from the yolks, remembering that to whip the egg whites well they must not contain any trace of yolk.
Then whip the egg yolks with a hand mixer, pouring in only half of the sugar. As soon as the mixture has become clear and frothy, and with the mixer still running, add plant-based cream cheese and vanilla, little by little, until you obtain a thick and compact cream; set it aside. 
Clean the mixer attachments very well and beat the egg whites, pouring in the remaining sugar a little at a time. Whisk them into stiff peaks; you will know they're ready if the mixture does not move when you overturn the bowl.
Take a spoonful of egg whites and pour it into the bowl with egg yolks and sugar and stir vigorously with a spatula, to thin the mixture. Then proceed to add the remaining egg whites, little by little, stirring very gently from bottom to top

Then soak the ladyfingers for a few moments in the cooled coffee first on one side and then the other. Arrange the soaked ladyfingers, side by side in 8x11" pan, to create the first layer, over which you will spread part of the plant-based cheese cream (dairy-free mascarpone cheese).
Make sure to level it carefully so that you have a smooth surface. Using a sifter, sprinkle it with unsweetened cocoa powder.
Continue to arrange the coffee-soaked ladyfingers, then add another layer of cream.
Level the surface, sprinkle it with unsweetened cocoa powder and allow it to sit in the fridge for a couple of hours before serving it.