INGREDIENTS
Ladyfingers
- 3 large eggs
- 1/2 (108g) cup sugar
- Small pinch salt
- 1 teaspoon (3g) vanilla extract
- 1 cup (148g) all purpose
- Powdered sugar for dusting
Zabaglione (Tiramisu Cream)
- 6-7 large egg yolks (depending on size)
- 3/4 cup sugar (165g)
- 2 cups (452g) mascarpone
- 1 cup (235ml) heavy cream
Assembly
- 2 cups (475ml) espresso or strong coffee
- 1/4 cup (58g) sugar
- 3 tablespoons brandy or rum *optional*
- 24-30 ladyfingers
- Cocoa powder for sifting
- Chocolate for grating
DIRECTIONS
- Create a double mixer by filling a pot with a shallow amount of water. Bring to a simmer.
- In a stand mixer mixing bowl, add eggs and granulated sugar.
- Continue whisking until 160 degrees F/ 71 degrees Celsius, less than five minutes otherwise it gets overheated.
- Put in stand mixer in high speed for 7-10 minutes or until 2.5x original volume, soft peaks which looks like soft-serve when you are done with it
- Carefully fold in vanilla extract and all-purpose flour.
- Transfer mixture to a piping bag.
- Pipe in sheet tray lined with parchment paper – 3 in long, 1 inch wide, 1 in of separation in between (total recipe yields 30 ladyfingers, 2 ea. half sheet trays)
- Bake, and dust some powdered sugar before doing so.
- Put in oven at 350 degrees F, 175 degrees Celsius 8-12 minutes until lightly brown pull and cool in wire rack
Tiramisu Ladyfinger Soaking Solution
- Mix altogether
Tiramisu Cream
- Whisk egg yolks and granulated sugar in a stand bowl mixer until 95 percent of sugar is dissolved.
- Then using an electric mixer, whip in a double boiler until 2.5 times its original volume. (think sabayon)
- Add whipped mascarpone to the egg yolk mixture. Gently fold until not lumpy.
- Add whipped cream and fold gently so that it does not lose air.
Tiramisu Build
- In a 9x9 pan, dunk in ladyfingers in coffee mixture.
- Add half of the tiramisu cream.
- Layer again with ladyfingers, and then the tiramisu cream.
- Cover with plastic wrap to firm overnight.
- Grate chocolate on top, dust with cocoa powder.