Tiramisu with homemade ladyfingers

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Tiramisu with homemade Ladyfingers (Savoiardi biscuits)




Ingredients

Ladyfingers:

  • 2 egg whites
  • 15g sugar (1 tbsp.)
  • pinch of salt
  • 2 egg yolks
  • 40g sugar (3 tbsp.)
  • vanilla
  • 60g flour (1\4 cup + 2 tbsp.)
  • 3g cornflour (1 tsp.)
  • 5g baking powder (1\2 tsp.)


Coffee:

  • 50g coffee powder (4 tbsp.)
  • 20g sugar (2 tbsp.)
  • 70ml boiling water (1\4 cup)

Cream:

  • 3 egg yolks
  • 80g sugar (1\4 cup + 2 tbsp.)
  • 1 tsp .vanilla
  • 250g mascarpone cheese (1 cup)
  • 200ml liquid cream (3\4 cup)

Instructions 

Ladyfingers (Savoiardi):
  1. Preheat the oven to 180°C (356°F).
  2. Place egg whites into a bowl and whip on high speed with a mixer until soft peaks start to form. Slowly add sugar and continue whisking until stiff and glossy.
  3. In another bowl, beat egg yolks and sugar. Whisk until pale in color and thick.
  4. Sift flour, cornflour, and baking powder. 
  5. Fold half the egg whites into the egg yolks mixture. Fold in flour and then add the remaining egg whites.
  6. Transform the mixture into a piping bag and pipe it onto a parchment-lined baking tray.
  7. Sprinkle icing sugar on top of the formed biscuits.
  8. Bake for 12-15 minutes in the preheated oven. 

Coffee:

  1. Add into a bowl coffee powder, sugar, and boiling water; whisk until the coffee and sugar are fully dissolved. Let it cool.

Cream:

  1. In a bowl, beat the egg yolks, sugar, and vanilla over a Bain Marie until light and smooth from 3 to 5 minutes. 
  2. When the yolks are ready, add the mascarpone cheese. Stir until fully combined.
  3. In another bowl, whisk the cream until stiff peaks. 
  4. Now add the cream to the mascarpone mixture until smooth and creamy. 

Assembly:

  1. Dip the ladyfingers quickly (1 to 2 seconds) into the coffee. Then arrange the ladyfingers into the tray. your liking. Arrange to cover the bottom of the tray,
  2. Then spread the mascarpone cream over the ladyfingers.
  3. Add another layer of ladyfinger and then top with more mascarpone cream.
  4. Cover it with plastic wrap and leave it in the refrigerator for no less than 6 hours, even better overnight.
  5. Finally, sprinkle with cocoa powder.
Serve!










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