Homemade ladyfingers and tiramisu
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Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Homemade ladyfingers make take this stunning tiramisu over the top. Not too sweet but packing tons of flavor, this creamy dessert is a real crowd-pleaser. Serve in a pretty glass dish for maximum impact, or build it in a 9x9 square pan.
Ingredients
  • LADYFINGERS:
  • 4 eggs, separated
  • 2 T. + ½ c. sugar
  • ¾ c. flour
  • ½ t. salt
  • 1 t. vanilla
  • TIRAMISU:
  • 6 egg yolks
  • ¼ c. sugar
  • 1¼ c. mascarpone cheese
  • 1¼ c. heavy cream
  • 2 T. + ½ c. espresso or strong coffee
  • ¼ c. rum
  • Cocoa powder, for topping
  • Chocolate shavings, for topping
Instructions
  1. Preheat the oven to 375 degrees F. Grease two baking sheets.
  2. Make the ladyfingers: whip the egg whites in a large bowl until foamy using an electric mixer with the whisk attachment or a whisk. Add 2 tablespoons sugar and continue to whisk until stiff peaks form.
  3. Whisk the egg yolks with the sugar until thick and pale. Add the salt and vanilla.
  4. Fold half of the egg whites into the yolk mixture. When just a few streaks remain, fold in the flour, then fold in the rest of the egg whites.
  5. Transfer the batter to a piping bag with a ½" tip or a ziploc with a corner cut off. Pipe the cookies onto the prepared pans, making each about 4 inches long and leaving an inch between the cookies.
  6. Bake for 8 minutes, until brown around the edges and firm to the touch. If you are baking more than one tray at a time, rotate halfway through baking and watch the bottom tray closely so that they don't get too dark. Remove from the pan immediately and let cool to room temperature.
  7. Make the tiramisu: whip the cream to soft peaks and set aside.
  8. Whip the egg yolks with the sugar until they form a ribbon: lift up the whisk and let the yolk mixture fall back into the pan. The ribbon that falls should stay distinct on top of the rest for a few seconds before softening (see picture above).
  9. Gently fold in the mascarpone cheese, the whipped cream, and 2 tablespoons espresso, one at a time.
  10. Pour ½ cup espresso and the rum into a shallow dish. Drop a ladyfinger into the dish, quickly turn it over, then quickly remove. Place into the serving dish. Continue with more ladyfingers, lining the bottom and sides of the serving dish.
  11. Pour in about half of the cream and sift cocoa powder on top. Create another layer of soaked ladyfingers, pour in the rest of the cream, and top with cocoa powder and chocolate shavings.
  12. Chill for at least 2 hours, or overnight.
Recipe by f-chem 101 at http://www.fchem101.myerspdx.net/2015/01/homemade-ladyfingers-and-tiramisu/