I put together the tiramisu the next day before we ate all the lady fingers. It was so good and didn't last very long.
I used a standard ladyfingers recipe and then Julia Child's Tiramisu recipe.
1/2 c sugar
3 egg yolks
- beat sugar into yolks, add vanilla, continue beating until thick and yellow.
3 egg whites
- beat whites and salt until soft peaks are formed, sprinkle on sugar and beat until stiff peaks.
1/2 c flour
- scoop 1/4 egg whites with yolks with 1/4 of the flour. Fold in. Add 1/3 of the flour and whites, repeat. Don't overmix!
Pipe into 4", 1 1/2" wide, 1" apart, sprinkle with icing sugar, bake for 20 min @ 300F.
|I'm not very even at pipping.|
|I started eating them all with jam as a little jam sandwich. So good.|
1 16 oz mascarpone cheese
1/2 t salt
1/2 c + 2T icing sugar
3T + 1/3 c espresso (I probably used more than this)
1 1/2 t vanilla
3 1oz squares of semi-sweet chocolate, grated
1 1/2 c heavy whipping cream
2 t instant espresso coffee (I just used regular espresso)
2 3-4 oz packages of ladyfingers (or around 18 homemade ones)
- beat mascarpone, salt, 1/2 c sugar, 3T espresso, 1t vanilla, 2/3 chocolate
- beat 1c cream and fold into cheese mix.
- in a sepreate bowl, mix instant coffee, 1/3 c espresso, 1/2 t vanilla
- line dish with 1/4 ladyfingers, drizzle 2T espresso mix over (or...I dip the ladyfingers into the espresso before putting into the dish. It uses more espresso but it's so much better). Spoon 1/3 cheese over.
- layer more espresso ladyfingers, and cheese until done.
- sprinkle remaining chocolate on top.
-beat remaining 1/2c cream + 2 T sugar (and I added whatever espresso I had left) and pipe on top in pretty designs or blobs.
-Refrigerate for at least 2 hours before serving.
|Ladyfingers being stacked.|
|Sooo good! Worth all the effort!|