hello hello... good afternoon or evening everyone :) here's a delicious post for you... homemade tiramisu... is there anything better, like seriously... it's like one of the sexiest desserts out there...
i love making this dessert... whether it is in cake form, cupcake form, in trifle form... it's just amazing...what i've never done before though is make it with homemade ladyfingers... i love making it with angel food cake... and i hate to admit this, i may be guilty of purchasing store bought ladyfingers...
but i vow to you here and now, i will never ever EVER purchase those again...
i layered the ladyfingers on the bottom of the pan... drizzled them with espresso, then with sweet billowy kahlua infused mascarpone, chopped chocolate chunks... then repeat until you just cant fit anymore in the dish... then finally, i topped it with sweetened vanilla bean whipped cream and sprinkles of cinnamon and cocoa powder...
how does that sound... pretty darn amazin!
1/2 cup powdered sugar for dusting the ladyfingers, plus extra for dusting the baking sheets
7 large eggs, separated
3/4 cup plus 4 tablespoons granulated sugar
2 teaspoons vanilla extract
1 cup all-purpose flour
1. preheat the oven to 375 degrees, then line two 12 x 17-inch baking sheets with parchment paper or silicon mats
2. use a fine-mesh sieve to dust the paper with a light coating of powdered sugar
3. using a mixer fitted with a paddle attachment, beat the egg yolks, the 3/4 cup granulated sugar, and the vanilla in a large bowl on high speed about 5 mintues, until the yolks become thick and pale yellow
4. in a separate clean, large bowl, use a mixer fitted with a whisk attachment to beat the egg whites on high speed until stiff peaks form... then add the 4 tablespoons granulated sugar, 1 tablespoon at a time, beating after each addition
5. fold the egg white mixture gently into the egg yolk mixture, use a sieve to gently sift the flour over the batter and gently fold in the flour just until incorporated
6.spoon the batter into a pastry bag fitted with a large round tip, then pipe the batter onto the prepared baking sheets, making each ladyfinger about 4 inches long and 2 inches wide... then bake about 10 minutes, until lightly browned
7. sift the 1/2 cup powdered sugar over the ladyfingers just as they come out of the oven... cool for 5 minutes and use a spatula to transfer them from the baking sheet to the cooling racks
little ladyfingers all piped and sprinkled with confectioners sugar...
nice and crispy and spongy after a quick bake in the oven... i am never buying store bought ladyfingers ever again...
happy baking everyone :)