Traditional Tiramisu

Preheat oven to 350 degrees F. Grease 9" springform pan with butter and lightly sprinkle with flour to coat.

With electric mixer beat 6 egg yolks with 1/2 cup sugar and vanilla extract until thick and creamy and set aside. In separate bowl beat all the egg whites with medium-speed mixer until they form soft peaks. Add the remaining 1/2 cup sugar and continue beating until stiff peaks form. Carefully fold the beaten egg whites into the egg yolk mixture with a wooden spoon.

Sift flour and cornstarch over egg mixture and fold in. Spread batter into the prepared cake pan and bake on middle rack of preheated oven for 30 minutes. When inserted toothpick comes out clean the cake is done. Remove from oven, allow to cool slightly, turn out onto cooling rack and let rest at least 2 hours.

Prepare gelatin according to package instructions. Split completely cooled cake into 3 horizontal layers. Combine amaretto and espresso and drizzle over the cake layers.

Prepare a hot, but not boiling, bain-marie. With electric mixer, over water bath carefully beat 5 egg yolks, confectioner's sugar and vanilla seeds until pale and foamy. Into mixture add rum, lemon juice and prepared gelatin. Remove from bain-marie and add mascarpone to mixture, stirring well.

In another mixing bowl beat cream and vanilla extract until stiff and fold into mascarpone mixture as soon as it begins to set. Place one cake layer on cake server and smoothly spread approx. 1/4 of the mascarpone mix over layer. Add next layer on top and another 1/4 of mascarpone mix. Add final layer and spread remaining mascarpone mixture over the entirety of the cake.