Tiramisu With Homemade Ladyfingers

This popular Italian tiramisu dessert is made of delicate ladyfingers dipped in espresso, then layered with a lightly sweet mascarpone filling and topped with a dusting of cocoa powder for a finishing touch. This version has the great taste of a traditional tiramisu but is made without raw eggs.

Ingredients for the Tiramisu

for the ladyfingers:

• All-Purpose Flour – Just the regular all-purpose white flour that you likely already have in your pantry. To get the most accurate results (and minimize dishes!), I like to do this on a scale by weight.

• Sugar – Use granulated white sugar for the ladyfingers and some powdered sugar for dusting on top. Like the flour, I prefer to do this on a scale by weight, right inside the mixing bowl.

• Eggs and Vanilla Extract– You’ll also need these other common ingredients that you probably already have in your kitchen

for filling/assembly:

• Heavy whipping cream: Chilled, to make the filling really light and airy

• Mascarpone cheese: If you’re not familiar, it really tastes like solid cream and goes PERFECTLY with everything. It’s available in most grocery stores and it gives the tiramisu its signature richness

• Sugar: Granulated, to sweeten the filling

• Espresso and liqueur: Strong espresso is one of the main flavors in any tiramisu recipe so brew a big batch, or use some instant espresso, you can also add some liqueur to the espresso to spike it a little bit

• Cocoa powder: To make it look super pretty

So, let's get started.

How to make homemade ladyfingers?

1. Heat eggs and sugar over a double boiler continuously until the sugar has dissolved

2. Whip the mixture at a high speed until the mixture has doubled in size

3. Add the flour, vanilla extract and gently fold it in, transfer to a piping bag

4. Pipe the ladyfingers on a parchment-lined tray, dust it generously with powdered sugar

5. Bake at 175C for 8-12 mins

The end result should be beautiful ladyfingers, like this:

Next step:

How to make the filling?

1. Mix mascarpone and sugar until combined

2. Whip chilled heavy cream to stiff peaks

3. Combine the two using a rubber spatula and finish mixing by whipping it again for 1-2 minutes

How to assemble?

1. In a large bowl, mix together espresso and liqueur (if using), dip the ladyfingers one at a time (DO NOT SOAK THEM), line the bottom of the serving dish using the coffee dipped ladyfingers.

2. Add half of the mascarpone filling, then repeat with a layer of coffee-dipped ladyfingers and then the remaining of the mascarpone filling.

3. Chill for a minimum of 4 hours or overnight. Before serving dust with cocoa powder

Yield: 1 8x8 inch

INGREDIENTS:

For ladyfingers:

2 Eggs

1/3 cup (65g) Sugar

1/2t Vanilla extract

3/4 cup+1T (95g) All purpose flour

Powdered Sugar (for dusting)

For Tiramisu Cream:

1 cup (240ml) Heavy whipping cream

1/2 cup (120g) Mascarpone Cheese

1/4 cup (50g) Sugar

Assembly:

1-1/2 cups (360ml) espresso or strong coffee

2T tablespoons Brandy/Run/Coffee liqueur

2T Cocoa powder

INSTRUCTIONS:

For ladyfingers:

1. Create a double mixer by filling a pot with a shallow amount of water. Bring to a simmer. In a stand mixer mixing bowl, add eggs and granulated sugar.

2. Put the stand mixer bowl over heat and continue whisking, until the sugar has dissolved.

3. Put in the bowl in the stand mixer at high speed for 7-10 minutes or until 2x original volume, and has soft peaks when the whisk is lifted.

4. Carefully fold in vanilla extract and all-purpose flour.

5. Transfer mixture to a piping bag.

6. Pipe in sheet tray lined with parchment paper – 3 in long, 1 inch wide, 1 in of separation in between (total recipe yields 24 ladyfingers)

7. Dust the ladyfingers generously with powdered sugar.

8. Put in oven at 350 F (175C) for 8-12 minutes or until lightly brown. After taking them out of the oven, immediately cool on a wire rack.

For Tiramisu Cream:

1. Beat the whipping cream until stiff peaks form. Set aside.

2. Mix the mascarpone, sugar, and vanilla until combined. Add in the whipped cream. Use a rubber spatula and fold the mixture a few times scraping the bottom and sides of the bowl. Then use the electric mixer to beat again until smooth.

Assembly:

1. Stir the coffee and liquor together. Lightly dip each ladyfinger into the coffee mixture. Do not soak or the cookies will be soggy. Line an 8×8″ or 9×9″ square baking dish with a layer of cookies.

2. Spread half of the cream mixture over the cookies. Repeat another layer and chill for a minimum of 4 hours or overnight.

3. Dust with cocoa powder before serving.