Preheat oven to 180°C and line a baking tray with parchment paper.

Whip egg whites with salt until foamy, then gradually add half the sugar and beat until stiff peaks form.

In a separate bowl, whisk egg yolks with remaining sugar until pale and creamy.

Gently fold egg whites into yolk mixture.

Sift flour and carefully fold into the batter without deflating it.

Pipe or spoon ladyfinger shapes onto tray and dust with powdered sugar.

Bake for about 15 minutes until lightly golden, then cool completely.

For cream, soak gelatin in cold water for 5–10 minutes.

Mix egg yolks, sugar, vanilla sugar, and cornstarch.

Heat milk until boiling, then slowly pour into yolk mixture while stirring.

Return to heat and cook until thick like pudding.

Remove from heat, add gelatin and mix until dissolved.

Cover with plastic wrap touching surface and cool completely.

Mix in mascarpone cheese.

Whip cream separately until stiff peaks form and gently fold into cream.

Layer ladyfingers and cream in cups and chill for at least 4 hours.