Start by brewing the coffee for the sponge fingers, in a shallow dish or bowl. Simply mix your instant espresso with the hot water, or make 2 shots of espresso and add in an extra cup of hot water to dilute it slightly. Mix well, then set aside to cool.
In 2 large bowls (stainless steel or glass), separate your eggs, placing the whites in one bowl and the yolks in the other.
Next, simmer about 2 inches of water in a saucepan and then take it off of the heat. Then place your egg yolk bowl over it, whisking for about 30 seconds, then do the same to the egg white bowl. This will make sure the eggs are safe to eat.
Now, whisk the egg yolks and half of the sugar for 5 - 6 minutes until the yolks are light, fluffy and pale in colour.
Next, add in the mascarpone, vanilla and salt and whisk well for another 3 - 5 minutes. Until you have no lumps and the mixture is super fluffy. Set this mixture aside.
Now onto the egg whites, you want to add in the other half of the sugar and whisk the egg whites till peaks form. They should be glossy, fluffy and light.
Add the egg whites to the egg yolk mixture ¼ at a time. Fold gently with each addition making sure not to overmix. You want to mix just till you can't see streaks of the egg white.
To assemble: Quickly dip the lady fingers in the coffee on both sides for 1 - 2 seconds each side. (they will fall apart if you soak them any longer) and place them in a single layer in your desired pan. This size recipe works well in a 10 inch round or a 9 x 13 tray!
Next, smooth on half of the tiramisu cream on top.
Repeat with another layer of ladyfingers and the rest of the cream, then smooth over the top with a small palette knife.
Finally, dust the tiramisu with cocoa powder and place into the fridge for at least 4 hours or overnight before serving and enjoy!