Preheat the oven at 150 C (300 F). Blend all the ingredients well, add the coarsely ground nuts last.
Scrape the batter into a piping bag with 3/4″ plain tip (I made piping bag using milk polybags & cut the tip to 3/4″) and pipe into fingers about 3″ long at 1″ intervals onto an un-greased cookie sheet.
Bake them for 30-45 mins till they start turning slightly brown at the edges. When done, remove from oven & cool on a tray for about 5 minutes and then move the biscuits to a cooling rack.
When slightly cool, roll them in powdered sugar. Store in an air tight container till required. I stored up till 1 week in Refrigerator.
Bring 1 inch of water to a boil in a wide skillet. Reduce the heat to medium-low so the water is barely simmering. Pour the cream into a medium heat-resistant bowl, then place the bowl into the skillet.
Heat the cream, stirring often, to allow small bubbles to form trying to push up to the surface. It will take about 15 minutes of delicate heating.
Add the lemon juice and continue heating the mixture, stirring gently, until the cream curdles. The whipping cream will become thicker, like a well-done crème anglaise. It will cover a back of your wooden spoon thickly.
You will see just a few clear whey streaks when you stir. Remove the bowl from the water and let cool for about 20 minutes. Meanwhile, line a sieve with 4 layers of dampened cheesecloth and set it over a bowl. Transfer the mixture to sieve.
Do not squeeze the cheese in the cheesecloth or press on its surface. It will firm up after refrigeration time.
Once cooled completely, cover with plastic wrap and refrigerate (in the sieve) overnight or up to 24 hours. Keep refrigerated and use within 3 to 4 days.
In a bowl, beat the mascarpone cheese with a spoon to break down the lumps and make it smooth. This will make it easier to fold. Now whisk together the mascarpone & sugar till smooth.
Add 1/3rd of the whipped cream to the mascarpone mixture and fold in gently. Carefully fold the remaining cream as well. Divide the prepared cream into 3 parts – to one part add 2 Tbsp cocoa. Divide biscuits into 3 parts.
Quickly dip 1/3rd the eggless ladyfinger biscuits in the coffee till they are moist but not soggy (about 1 sec per side), or they will fall apart.
Immediately transfer each ladyfinger to prepared serving dish of your choice, placing them side by side in a single row. You may break a lady finger into two, if necessary, to ensure the base of your dish is completely covered.
Spread one part of the prepared cream (white) in uniform layer covering the biscuits completely. Use a rubber spatula or spreading knife to cover the top evenly, all the way to the edges.
Repeat once more with 1/3rd biscuits & then spread the cocoa-cream. Repeat with remaining biscuits & last part of white cream.
Cover the dish with foil or plastic wrap and refrigerate for atleast 4 hours or overnight, so the flavours can mature.
Before serving, dust remaining unsweetened cocoa powder, through a fine mesh strainer over the top of the tiramisu. Decorate with chocolate covered coffee beans or cherries or chocolate chips. Cut into portions & serve chilled.