6 egg yolks, at room temperature
4 egg whites
¾ cup sugar
2 cups mascarpone
36-48 ladyfingers
1 1/2 cups espresso or made in Moka pot, cooled
¼ cup marsala
1/4 cup cocoa powder
1 cup whipped cream

Gluten-Free Ladyfingers

Ingredients
3 eggs, separated
¼ cups Sugar
5/8 cup sorghum flour
1/2 teaspoons xanthan gum
3 tablespoons powder sugar 

1. Brew coffee and allow to cool to room temperature.
2. In a large bowl, whisk egg yolks and 1/4 cup of sugar until pale, doubled in volume and "ribbons" remain for a few seconds when spoon is lifted from the mixture, about 3-4 minutes.
3. Whisk in mascarpone a little bit at a time.
4. In another large bowl, beat egg whites and remaining 1/4 cup sugar until stiff, glossy peaks form.
5. Fold egg whites into mascarpone mixture.
6. Add 2 tablespoons Marsala to the coffee.
7. Dip ladyfingers quickly into the coffee and arrange in a layer in the bottom of a 9x13-inch pan. Do not "soak" the ladyfingers in the coffee or your Tiramisu will turn out soggy.

Gluten-Free Ladyfingers Instructions

1. Preheat oven to 350 degrees F.  Lightly grease cookie sheets then line with parchment paper.
2. Beat egg whites until stiff peaks form.  Slowly add sugar, continue beating until whites are stiff and smooth.  In a little bowl, lightly beat the egg yolks with a fork, then fold them into the whites.
3. In a small bowl, whisk together the tapioca, sweet rice, sorghum, millet and xanthan gum. Sift the flours over the egg mixture, then fold gently until just mixed.
4. Use a pastry bag with a plain tip, fill with batter, then pipe into strips (or any other shape), about 1 inch apart. Sprinkle half of the powdered sugar over the piped batter, wait 5 minutes and repeat with the other half. Hold the parchment paper in place and tap off excess sugar.
5. Bake for 10 minutes, then rotate sheets and bake for 5 more minutes, until puffed up and lightly browned.  Let cool for 5 minutes on sheet, then cool on rack.