Homemade TiramisuIngredients:
For the ladyfingers:
3 large eggs, separated 1/3 cup granulated sugar 1/3 cup all-purpose flour, sifted 1 tablespoon cornstarch, sifted Pinch of saltFor the coffee syrup:
1 cup strong coffee (brewed and cooled) 1/4 cup brandy or rum (optional)For the mascarpone filling:
1 pound mascarpone cheese, room temperature 1 cup granulated sugar 3 large eggs, yolks only 1/2 cup heavy cream 1 teaspoon vanilla extractFor dusting:
Unsweetened cocoa powderInstructions:
For the ladyfingers:
1.
Preheat oven to 375°F (190°C).
2.
Line a baking sheet with parchment paper.
3.
In a large bowl, beat together the egg whites and salt until stiff peaks form.
4.
In a separate bowl, whisk together the egg yolks and sugar until thick and pale.
5.
Fold the egg whites into the egg yolks.
6.
Sift together the flour and cornstarch.
Fold into the wet ingredients until just combined.
7.
Spread the batter evenly onto the prepared baking sheet.
8.
Bake for 10-12 minutes, or until golden brown.
9.
Remove from the oven and let cool completely.
For the coffee syrup:
1.
In a shallow dish, combine the coffee and brandy (if using).
For the mascarpone filling:
1.
In a large bowl, beat together the mascarpone cheese and sugar until smooth.
2.
Beat in the egg yolks one at a time.
3.
Whip the heavy cream until stiff peaks form.
Fold into the mascarpone mixture.
4.
Stir in the vanilla extract.
To assemble the tiramisu:
1.
Dip the ladyfingers into the coffee syrup for a few seconds.
2.
Line the bottom of a 9×13 inch baking dish with the dipped ladyfingers.
3.
Spread half of the mascarpone filling over the ladyfingers.
4.
Repeat layers.
5.
Dust the top with cocoa powder.
6.
Refrigerate for at least 4 hours, or overnight.
Tips:
For a richer flavor, use dark chocolate cocoa powder.
You can also use store-bought ladyfingers if desired.
To make a non-alcoholic version, omit the brandy from the coffee syrup.

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