Tiramisu
Prep time: 1h
Cook time: 15 minutes
Yields: One 8x8 pan
Author: Ireland Lindsay
Ingredients:
For the ladyfingers:
5 eggs, divided (70g yolk, 150g egg whites)
120g white sugar
100g flour
20g of cornstarch
For the mascarpone filling:
4 egg yolks
130g white sugar
4g vanilla extract
250g of mascarpone
250g heavy cream
Extras:
Powdered sugar
Cocoa powder
Double shot strong espresso
FOR THE LADYFINGERS:
PREHEAT oven to 375°F and prepare a standard baking sheet with parchment paper.
INTO the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites for 1-2 minutes or until they’re light foamy. Once the egg whites have “denatured” and appear foamy, gradually add in the sugar in about 4 portions. Continue mixing until your meringue mixture is light, fluffy, and has reached stiff peaks. Add in the egg yolks and fold carefully into the meringue. Sift in the flour and cornstarch and continue to carefully fold, making sure to scrape from the bottom up to fully incorporate all the ingredients. The result will be fluffy, and light in color.
TRANSFER to a piping bag fitted with a 1-inch round tip (or simply snip off 1-inch from the tip of the bag) and begin piping on prepared baking sheet. To do this, apply even pressure to the base of the bag, and pipe 1-inch-wide strips pulling back then upwards once they reach 3-inches long.
SPRINKLE the ladyfingers with powdered sugar and bake in 350°F oven for 10-15 minutes or until the bottoms are golden and they have a satin hue, they will remain fairly blonde on the tops and should not have gained a lot of color. Let cool on the parchment till ready for assembly.
FOR THE MASCARPONE FILLING:
INTO the bowl of a stand mixer fitted with the whisk attachment, add in egg yolks, white sugar, and vanilla. Whisk for 4-5 minutes or until doubled in size, lightened in color, and the whisk leaves ribbons when lifted. Add in mascarpone and mix until incorporated. Set aside.
INTO a separate bowl of a stand mixer fitted with the whisk attachment, whip the whipped cream till stiff peaks. The peaks should stand straight up when the whisk is lifted.
AT this point you have 2 mixtures the egg yolk/mascarpone mixture, and the whipped cream. Carefully fold the 2 mixtures together in around 3 portions or, until fully combined and no streaks remain. Set aside.
ASSEMBLY:
TO assemble, run a double espresso and let cool. Gather all your tools and prepare your station. You should have all components ready and finished including the ladyfingers, mascarpone filling, cocoa, and espresso.
DIP the ladyfingers only halfway into the espresso and place alongside the bottom of your pan. Mine was 3 wide 2 tall but may vairy depending on the size of your ladyfingers. Using an offset spatula portion the mascarpone mixture, followed by the cocoa. Repeat the above step 2 times.
PLACE refrigerator, then in the freezer 1 hour before serving. Store in the fridge for up to 1 week, in the freezer for up 2 months.
Recipe by @IreBakes
