tiramintsu

Ladyfinger Cookies

Preheat oven to 350F

Combine 3 Large Eggs & 108g of sugar in standmixer bowl on double boiler. whisk until 160f (be VERY careful not to go over this), takes less than 5 minutes

Put into standmixer at high speed for 7-10 minutes, 2.5x-3x original volume, soft peaks.

Fold in 145g AP flour & 3g vanilla extract. be gentle, try not to knock out too much air from the mixture.

Transfer into piping bag. pipe out 3 inch long/1 inch long lady fingers onto a parchment paper lined baking sheet.

Makes roughly two trays. **generously**!! dust each tray with powdered sugar. like more than you might think is reasonable.

Bake for 8-12 minutes. lightly golden/crisp around the edges. ideal texture is gently crisp on the outside, cakey/spongey on the inside.

Transfer to wire rack to cool.


Zabaglione/Tiramisu Cream

Combine 6 egg yolks and 165g of sugar in a standmixer bowl on a double boiler. whisk until 160f (again, be VERY careful)

Put into stand mixer at high speed for 5-7 minutes. Should double in volume/become pale yellow

Whip 450g (roughly 2 containers of the kind you can get at safeway) of mascarpone cheese until soft, then add to the egg mixture in the standmixer.

Set stand mixer to high and let it go until just combined.

Mix 240ml heavy whipping cream, 1tsp of sugar, and a dash of vanilla extract to whipped cream. Don't overmix, you don't want butter. Made easier by using a cold bowl and a cold whisk.

**VERY** gently fold the whipped cream into the egg/cheese mixture. Go slow, it will eventually come together.

Final Assembly

Mix a cup of very strong coffee (preferably freshly made from freshly ground beans) with 3 tablespoons of decent rum, 50g of sugar, and a dusting of nutmeg (please only use fresh nutmeg!)

Quickly dunk & soak the ladyfingers in the mixture and begin layering them in your dish. This recipe makes two layers (usually), so half the lady fingers, half the cream, gently spread it out so its even the rest of the lady fingers, the rest of the cream, and spread it out evenly again.

Wrap in plastic wrap (in a way where it doesn't touch the surface) and leave in the fridge for 6-12 hours.

For Serving

Generously dust with cocoa powder.

Take a chocolate bar (preferably something nice, I use 70% cacao choco bar usually!) and peel off curls with a vegetable peeler over the tiramisu until it looks nice. That part's up to you

Serve and hopefully enjoy!