Tiramisu with Homemade Ladyfingers - ★Cooking Recipes★

Directions for: Tiramisu with Homemade Ladyfingers

Ingredients

Tiramisu

6 egg yolks

cup granulated sugar

cup strong brewed coffee

cup brandy

1 lb(s) mascarpone cheese

2 cup whipping cream

48 ladyfingers, each 4 inches long

cup cocoa powder

3 oz bittersweet chocolate, grated

Homemade Ladyfingers

6 egg whites

tsp cream of tartar

1 cup granulated sugar

6 egg yolks

1 tsp vanilla

1 cup all-purpose flour

cup icing sugar

Directions

Tiramisu

1. In heatproof bowl, beat egg yolks with sugar until pale and thickened, about 5 minutes. Beat in cup each of the coffee and brandy. Set bowl over saucepan of simmering water; beat at low speed until thickened and foamy, about 7 minutes. Let cool.

2. In bowl, stir mascarpone until smooth. Stir in one-third of the egg mixture; fold in remaining egg mixture. In separate bowl, whip cream. Stir one-third into cheese mixture; fold in remaining whipped cream.

3. Combine remaining coffee and brandy. Arrange half of the ladyfingers in glass bowl; brush with half of the coffee mixture. Spread with half of the cream mixture. Sift half of the cocoa over top. Repeat layers. Cover and refrigerate for 12 hours. Garnish with chocolate. (Make-ahead: Overwrap with heavy-duty foil and freeze for up to 2 weeks; thaw in refrigerator for 24 hours before serving.)

Homemade Ladyfingers

1. Line 2 large rimmed baking sheets with parchment paper. Set aside.

2. In bowl, beat egg whites until foamy; beat in cream of tartar until soft peaks form. Beat in cup of the granulated sugar, 2 tbsp at a time, until stiff glossy peaks form; set aside.

3. In large bowl, beat together egg yolks, vanilla and remaining granulated sugar until pale and thickened; fold in one-third of the egg whites. Spoon half of the remaining egg whites over yolks; sift half of the flour over top and fold in gently. Repeat with remaining egg whites and flour.

4. Using large piping bag, pipe batter into strips, each about 4 inches long. Sprinkle with icing sugar. Bake in top and bottom thirds of 325F oven, switching and rotating pans halfway through, until puffed and golden, 20 to 25 minutes. Repeat with remaining batter if necessary. Let cool on pans on rack. (Make-ahead: Store in waxed paper-lined airtight containers at room temperature for up to 24 hours.) Makes about 48 ladyfingers.

See more: Eggs/Dairy, Dessert, Main Ingredient, Italian, Bake, Summer, Spring, Nationality/Cuisine, Quick and Easy, Winter, Fall, Party Favourites, Chocolate, Cheese