Tiramisu is one of my all-time favourite dessert. Why? I love the combination of the sweet and creamy filling with the bitterness of the espresso soaked lady fingers; the marriage of the velvety tiramisu and the spongy texture proves to be a brilliant concoction.
My friend graduated last month and I promised that I’d made her a cake! She also loves tiramisu, I guess that is why we’re best buddies!
I previously strayed away from making my own lady fingers because I do not like creaming butter. Little did I know, lady fingers’ main ingredients are eggs, sugar, and flour! No butter was required. Not only do the fingers look better, but they taste better as well! I love the scent of freshly baked lady fingers – it reminds me of the hollow and flaky egg roll dessert!
This recipe makes a 6 inch cake.
3 egg yolks
1/4 cup and 2 tbs white sugar
1/3 cup milk
1/2 cup and 2 tbs heavy cream
1/4 tsp vanilla extract
1/2 pound mascarpone cheese
1/2 cup espresso
1/3 cup water (room temp)
2 tbs coffee liquor (optional)
1 tbs cocoa powder
45g egg yolk
35g white sugar
77g egg white
40g white sugar
72g all-purpose flour
2 tbs icing sugar
*You can buy a package of lady fingers to substitute
Procedure for lady fingers:
To make a ladyfingers’ band guideline, cut a piece of 8×11 lined paper in half vertically. Turn the paper sideways so that the lines are vertical, and attach the two pieces together so it makes one long strip. The vertical lines prevent you from piping crooked lady fingers. Line the lined paper along your spring form pan and make a mark where it is fully lined. Draw a horizontal line 6cm from the bottom of the paper to the mark. Put this piece of paper underneath the parchment paper.
- Preheat oven to 350 F.
- Line the baking pan with parchment paper and butter the paper.
- Beat the egg yolks with 35g of sugar until thickened and pale yellow.
- In another bowl, beat the egg whites and 40g of sugar until stiff peaks forms.
- Gently fold in the meringue into the egg yolk mixture. Avoid overmixing.
- Sift the flour into the mixture and fold to combine.
- Transfer the mixture into a piping bag.
- Cut the piping bag to make a 1.5cm diameter hole.
- Pipe along the guidelines, leaving a 2mm space in between each finger.
- Pipe the rest of the lady fingers separately for the base and the middle layer of the tiramisu.
- Dust icing sugar on top of the fingers. Wait a minute, and dust icing sugar again.
- Bake for 12-14 minutes. They are done when the edges are golden brown.
Procedure for tiramisu:
- Whisk the egg yolks and sugar together, then pour it into a small saucepan.
- Over medium heat, whisk in the milk. Bring it to a boil for 1 minute while stirring constantly. Take the pot off the stove and let it cool to room temperature (around 1 hour). Stir occasionally so the eggs do not curd.
- Whisk the cream until stiff peaks form.
- In another mixing bowl, whisk the egg mixture and mascarpone together.
- Fold the whipped cream into the mascarpone egg mixture until well combined and set aside.
- Combine the espresso, water and coffee liquor.
- Dip the lady fingers into the espresso and quickly pull the lady finger out. Do not drench the fingers.
- Line your spring form pan with parchment paper, then line the ladyfingers’band. Put in extra lady fingers to fill in the gap.
- Put a layer of dipped lady fingers to form the base.
- Then spread a layer of mascarpone filling.
- Next dust a layer of cocoa powder on top of the layer of mascarpone.
- Repeat the layering and the cake is done! Cover and chill the cake overnight.
*I find that dunking the lady fingers into a cup is the best way for them to absorb the espresso. I tried brushing the espresso on top before but it resulted in the lady fingers being under soaked.