How to Make Tiramisu
Serves: 6
Ingredients needed to make tiramisu:
For the ladyfingers:
- ½ cup all purpose flour, sifted
- 3 large eggs, separated
- 1 tsp vanilla extract
- ¼ cup granulated sugar, divided
- Powdered sugar, for dusting
For the tiramisu:
- 5 egg yolks
- 1 ¼ cup freshly brewed coffee, cooled
- One chocolate bar, shaved
- 24 oz mascarpone cheese
- ½ cup sugar
- 1 tsp vanilla extract
- 24 ladyfingers
Cooking instructions for tiramisu:
- Warm up your oven to 350 degrees F.
- Whisk egg yolks briefly and add 2 tbsp of granulated sugar as well as vanilla extract to it before whisking further for about 5-6 minutes or until it turns thick and pale yellow in color.
- Dust the sifted flour onto the above mixture and set aside without stirring it even once.
- Beat the egg whites in another bowl with rest of the sugar until it forms soft yet stiff peaks.
- Pour the fluffy egg whites into the above batter and fold it into a uniform mixture.
- Spoon the final batter into a pastry bag, fitted with a ½’’ tip and pipe it into 3’’ long strips on a lightly oiled baking sheet.
- Leave the baking sheet in the refrigerator until it is chilled to prevent the batter from becoming runny.
- Take them out of the fridge and dust generously with powdered sugar before baking in the oven for about 10 minutes or until the edges of the ladyfingers browns slightly and appears spongy on touch.
- Take them out of the oven and peel them off the baking sheet.
- Place them on a wire rack and cool to room temperature.
- Store the spongy cookies in an airtight container and use them when required.
- Once the ladyfingers are ready to use, whisk the yolks and sugar together for about 5 minutes or until they turn into a thick pale yellowish mixture.
- Add drops of vanilla extract to it, and whisk in the mascarpone cheese until thoroughly blended.
- Pour ¼ cup of the brewed coffee in it and continue to beat until well combined.
- Paint every ladyfinger with rest of the coffee and arrange them in a single layer into a medium baking dish.
- Add dollops of the whisked mixture on top and spread it evenly across the ladyfingers.
- Top it up with a 2nd layer of ladyfingers and spread remaining half of the mascarpone-egg mixture over them.
- Leave it in the refrigerator for at least a couple of hours and embellish it with chocolate shavings.
- Slice it into 6 squares and serve chilled on dessert plates.
Image credit: Wikimedia Commons
