• Preheat the oven to 355 F (180 C) in the turbo setting.

Ladyfingers:

• Separate the egg yolks and whites into two bowls. In the mixing bowl with egg whites, add a pinch of salt and whisk, gradually adding half of the granulated sugar for about 7 seconds until stiff peaks form.
• Add the remaining sugar to the bowl with the egg yolks and beat vigorously for a few seconds until you get a pale and fluffy mixture.
• Combine the egg mixtures using gentle folding motions until you get a smooth batter. Add the flour and cornstarch and fold until fully incorporated.
• Transfer the batter to a piping bag with a round tip and pipe ladyfingers, about 4 mm long, onto a baking sheet. Dust generously with powdered sugar and bake for about 12 minutes. Remove and let them cool on a wire rack.

Cream:

• In a mixing bowl, place mascarpone cheese, heavy cream, and granulated sugar. Beat until you achieve a creamy texture. Add the vanilla instant pudding and continue to beat until fully combined.

Assembly:

• Prepare a bowl with milk and dip the ladyfingers. Arrange them in a medium size rectangular dish and create a uniform layer. Spread half of the cream mixture on top and even it out. Dip the remaining ladyfingers in milk and arrange them beside each other. Cover with the remaining cream mixture, smoothing it out. Refrigerate for an hour.

Topping:

• Preheat the oven to 355℉ (180℃). Place the sliced almonds on a baking sheet lined with parchment paper and bake for about 10 minutes. Remove from the oven and let them cool on the parchment paper.
• In a bowl, melt the butter and add milk jam. Stir well, then add the toasted almonds. Pour over the tiramisu and spread it evenly using a spatula. Refrigerate the tiramisu for at least 3 hours to let it set before serving. Enjoy!