Classic Tiramisu

Equipment

Lady Fingers

• Stand mixer or hand-held electric mixer

• Small mixing bowl

• Baking spatula

• Measuring cups

• Tbs/Tsp

• Piping bag

• Piping tip

• Sheet pan

• Parchament paper

Ingredients

Lady Fingers

• 6 large eggs - room temperature (yolks and whites separated

• 1 cup granulated sugar (divided)

• 1 teaspoon vanilla extract

• 1/2 teaspoon fine salt

• 1 1/2 cups all purpose flour

• 2 tablespoons cornstarch

• 1-2 tablespoons of additional granulated sugar (to sprinkle on top of cookies before baking)

Recipe

Lady Fingers

1. Preheat oven to 350F. Line a baking sheet with parchment paper or if you don't have this, lightly grease your baking sheet.

2. Next, separate your egg whites from the yolks. Place only the egg whites in a large bowl and set aside your yolks, in a separate bowl. Combine with your egg whites a 1/2 c of granulated sugar (incorporate a tbsp at a time, don't dump all at once). Use a stand mixer or electric mixer to beat the combined egg whites and granulated sugar, until you have soft peaks.

3. In a separate bowl, combine your egg yolks, 1/2 c of granulated sugar, salt, and vanilla extract. Beat mixture on medium speed, until slightly thickened (beat until a pale yellow color, this will take a few minutes).

4. Gently pour your yolk mixture on top of your egg whites. Don't stir, just yet!

5. Next, sift your flour and cornstarch over the yolk/egg white mixture. Take a spatula and gently fold everything together until completely incorporated. Note: Do not use a whisk or electric beater to mix, use a spatula. You do not want your egg whites to deflate.

6. Transfer batter to a pastry bag with a 1/2" tip. If you do not have a pastry bag, use a Ziplock bag and snip with scissors at the end of the bag, a 1/2" opening.

7. Pipe batter in 4" vertical lines, leaving 2" of space between cookies.

8. Sprinkle a light dusting of granulated sugar evenly over cookies, before placing in the oven.

9. Place cookies in 350F oven for 15 - 18 minutes, until golden brown.

10. Set cookies aside to cool, for 15 minutes. Store in an airtight container, if you do not plan using, right away.

Recipe

Tiramisu

1. Add heavy whipping cream to a mixing bowl, beating on medium speed. Slowly add granulated sugar and vanilla extract. Continue to beat mixture until soft peaks form - Congrats you just made homemade whipped cream!

2. With the mixer off, add softened mascarpone cheese to the whipped cream mixture. With a spatula, fold the mascarpone cheese into the whipped cream.

3. Add cold espresso to a shallow bowl. Quickly dip the lady fingers in the espresso (if you dip too long, the lady fingers will be mushy). You don't want this! As you dip each piece, lay the espresso soaked lady finger in your 8x8 pan, in a single layer.

4. Next, smooth half of the mascarpone/whipped cream mixture over the top of the espresso soaked lady fingers, in your pan.

5. Add another single layer of espresso soaked lady fingers, on top of the mascarpone/whipped cream mixture.

6. Smooth remaining mascarpone/whipped cream mixture on top of espresso soaked lady fingers.

7. Lightly dust unsweetened cocoa powder on top, for the final touch.

8. Place tiramisu in the refrigerator for at least 3 hours, before serving. The optimal time is leave in the refrigerator overnight, but if unable, it will still taste great!

Ingredients

Tiramisu

• 1 1/2 cups heavy whipping cream

• 8 ounce container of mascarpone cheese (softened at room temperature)

• 1/3 cup granulated sugar

• 1 teaspoon vanilla extract

• 1 1/2 cups cold espresso (machine made or instant)

• 1 package of Lady Fingers or homemade version of Lady Fingers

• Unsweetened cocoa powder (for dusting on top)

Equipment

Tiramisu

• Medium mixing bowl

• Shallow bowl (for dipping lady fingers in espresso)

• Stand mixer or hand-held electric mixer

• Measuring cups

• Spatula

• Tbs/Tsp

• Espresso machine (you can opt for instant espresso)

• 8x8 pan