Link for Beranbaum's Tiramisu with all quantities displayed - adapted slightly
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Recipe Adapted from Rose's Heavenly Cakes by Rose Levy Beranbaum
Ladyfingers
Ingredients:
6 large eggs, separated, at room temperature
3/4 cup of superfine sugar
1 Tbsp warm water
2 tsp pure vanilla extract
1 cup, plus 1 Tbsp Wondra flour
3/4 tsp cream of tartar
1 cup powdered sugar
Directions:
1. Preheat oven to 400oF
2. In the bowl of a stand mixer fitted with the whisk neater, beat the yolks and 1/2 cup of the sugar on high speed for 5 minutes, or until very thick and fluffy and when the beater is raise, the mixture falls in ribbons. Lower the speed and beat in the water and vanilla. Raise the speed to high and beat for 30 seconds or until the mixture thickens again. If you have only mixer bowl, scrape the mixture into another large bowl. Soft the flour over the yolk mixture without mixing it in and set aside. Thoroughly wash and dry the bowl and beater.
3. In the bowl of the stand mixer fitted with the whisk beater, beat the egg whites on medium speed until foamy. With the mixer off, add the cream of tartar. Raise the speed to medium-high and beat until soft peaks form when the beater is raised. Gradually beat in the remaining 1/4 cup of the sugar, beating until very stiff peaks form when the beater is raised slowly.
4. Add 1/3 of the meringue to the yolk mixture and, with a large balloon whisk, slotted skimmer, or silicone spatula, fold until all the flour is incorporated. Gently fold in the remaining meringue.
5. Working quickly so that the batter does not lose volume, scoop 4 cups into the pastry bag and pipe an 8-inch disk for the base. Hold the pastry bag in a vertical position with the tube at least 1 1/2 inches above the prepared pan. To achieve full height and a rounded shape, allow the batter to fall from the tube without pressing against the pan. Start in the center and use your arm to move the tube in smooth circles. To prevent gaps, slow the spirals of batter to fall against the side of-almost of top of-the previous spirals. The weight of the batter will cause them to fall exactly in place.
6. Scoop the remaining batter into the pastry bag and pipe 3 by 1 1/4 inch side by side "fingers." Be sure to hold the pastry bag tube high enough above the curface of the pan to that the batter can fall freely from the tube and not get flattened by the edge of the tube.
7. Start piping just inside the top guideline and stop shortly before reaching the bottom one, moving the tip slightly forward and up to control the batter flow. If using Wondra flour, the "fingers" should be almost touching. If using cake or all purpose flour, there should be a 1/4 inch space between the "fingers" because they spread sideways as they are piped. (After baking, the ladyfingers will be attached to one another in continuous strips. Each finger with be 1 1/4 to 1 1/2 inches wide. Sift the powdered sugar evenly over the fingers. After a few seconds, the batter will absorb some of the sugar. For a pearled effect, sprinkle with a second coat. While baking the batter in the first pan, pipe the remaining batter onto the second pan.
8. Bake for 8-10 minutes, or until light golden brown and springy to the touch. Remove the sheets to wire racks and cool slightly. Bake the second batch. To prevent cracking, use a long narrow spatula or pancake turner to removed the ladyfingers from the sheets while still warm. Invert the disk into a wire rack covered with paper towel, peel off the liner, re-invert into a second rack. Cool completely. Ladyfingers will keep rapped airtight for 1 day at room temperature or for 1 month frozen.
http://tasty-eating.blogspot.com/2010/12/baking-tiramisu-cake.html
