MJF Notes: Tiramisu recipes call for 40-45 lady fingers so this recipe should be doubled, or made twice.

Preheat oven to 400 degrees. Line two 17 x 12 baking sheets with baking parchment. (On reverse of parchment, make pencil lines as a guide. Cookies should be 3-1/2 long.)

Fit large pastry bag with a plain 1/2 inch round tube.

Place egg whites and cream of tartar in bowl of electric mixer and whip until soft peaks start to form. Slowly add 2 tablespoons of the sugar and continue to beat until stiff and glossy. Transfer to another bowl.

Add yolks, vanilla and remaining sugar to mixer bowl. Whip until thick and very pale in color and remove bowl from stand.

Fold half the egg whites into the egg yolk mixture.

Sift flour and baking powder together onto a sheet of wax paper. Fold in the flour, and then fold in the remaining egg whites.

Transfer mixture to pastry bag and pipe out 3-1/2 bars onto prepared baking sheet.

Bake for 8 minutes.