This liqueur-filled dessert is a sure way to warm up this winter and this classic tiramisu is also sure to be a crowd pleaser. I’d never really considered myself a tiramisu fan before. My husband is obsessed with all things coffee and he loves it, so I’d eat it with him. I’ve tried my share, usually at restaurants, but I’d never made it myself. When I set out to make it, I figured if I was going to do it, I had to do it right. So I made the ladyfingers from scratch and went for it.
To make these ladyfingers you’ll need three eggs and one egg extra white, half a cup of sugar, vanilla essence, half a cup of all-purpose flour, a quarter cup of cornstarch, and salt. Separate the eggs, whip the egg whites until fluffy and then add half of the sugar and whip until the whites hold stiff peaks. Set this aside and in a separate larger bowl, combine the egg yolks and remaining sugar until it becomes pale and thick, then add the vanilla essence. Using a spatula, gently fold the egg whites into the egg yolk mixture, taking care not to deflate all the air you have carefully incorporated. Sift in the flour and cornstarch into the mixture, add the salt, and fold thoroughly once more. Pipe the batter in five centimeter long lines, onto a prepared baking sheet. Each ladyfinger should just barely touch the adjacent one. Bake in a preheated oven at one hundred and ninety degrees celsius until the top is golden brown and still soft to the touch, 7–10 minutes. Allow to completely cool before using them.
However, if you don’t want to make the ladyfingers yourself you can always buy them. Once your mascarpone cream is prepared all you have to do is layer the espresso soaked ladyfingers and cream, top with cocoa powder, cover and refrigerate for up to eight hours.
classic tiramisu recipe
- three egg whites
- six egg yolks
- half a cup of sugar
- two cups of mascarpone cheese
- two tablespoons of dark rum
- two tablespoons of heavy cream
- one cup of freshly brewed espresso, cooled
- thirty ladyfingers, homemade or storebought
- four tablespoons of unsweetened cocoa powder
In a small mixing bowl using an electric mixer, whip the eggs whites and half the sugar until the egg whites hold stiff peaks, about four to five minutes.
In a separate mixing bowl, beat the mascarpone, the remaining sugar, egg yolks, rum, and heavy cream until soft peaks form, but be careful not to over whip it.
Gently fold in the egg whites into the mascarpone cream mixture.
Spread a thin layer of the mascarpone cream in a shallow serving dish.
Dip each ladyfinger into the espresso for one to two seconds and place into the serving dish. Don't let the ladyfinger over soak as that can cause it to fall apart.
Once the ladyfingers have formed a single layer in the bottom of the dish, spread with half of the remaining mascarpone cream.
Arrange another layer of espresso soaked ladyfingers on top, and spread over the remaining mascarpone cream.
Lastly, place the cocoa powder in a fine-mesh sieve and dust over the tiramisu.
Cover tiramisu and store in the refrigerator for up to eight hours.