Tiramisu from scratch

Instructions

• Ladyfingers
• Separate the 4 egg whites and yolks.
• In a large bowl, whisk the egg yolks with 50g of sugar until pale.
• In another large dry bowl, with a clean whisk, bring the egg whites to a foam. Once they are white and frothy, gradually add the 50g of sugar and continue to whip until firm.
• Sift the flour and cornstarch over the egg yolk mixture. Add a little bit of the whipped egg whites mixture and combine. Fold the egg yolk mixture into the whipped egg whites with a rubber spatula. Gently combine with the spatula and continue until you have a smooth mixture.
• Transfer batter to the piping bag fitted with a plain tip.
• On a baking tray lined with parchment paper or a silicone baking mat, pipe the ladyfingers (about 6×2 cm).
• Preheat the oven to 340°F/170°C.
• Sift half of the icing sugar over the piped batter. Allow to rest for 10 minutes and dust again with the remaining icing sugar.
• Place the baking tray in the oven and bake for approx 15 minutes or until the ladyfingers are lightly coloured.
• Remove from the oven and allow to cool. Use an angled spatula to help you remove them, set aside.
• Coffee syrup
• Mix together 200ml of warm water, 1-2 tbsp of instant coffee powder and 4 tbsp of icing sugar in a large container.
• In my case, I used my Nespresso machine to make two espressos (40 ml) and a Lungo (110 ml) and then added the sugar.
• Set it aside to cool down.
• Mascarpone cheese cream
• I’ve seen some recipes where they don’t use egg yolks and just combine everything else together, I think it’s also a good and easier option.
• Boil water in a saucepan, place a bowl over the saucepan and add the egg yolks, sugar and vanilla extract.
• Mix and raise the temperature to 149°F/65°C.
• With an electric hand mixer, mix until it turns lighter.
• Add the room temperature mascarpone cheese and mix with the egg yolk mixture.
• Add the heavy cream and mix until you see the whipping line.
• poured the mixture into a piping bag to make it easier to use, but you can also leave it like that and use a spoon for when the tiramisu is assembled.
• Assembly
• Soak the ladyfingers in the cold coffee we made and start placing them in the container (I used a 21x15cm container)
• Add ⅓ of the mascarpone mixture.
• Repeat these steps two more times until your container is full.
• Flatten and sprinkle a layer of icing sugar and then a layer of cocoa powder.
• Cover with plastic wrap and store in the fridge for at least 4 hours or overnight.
• You can decorate it however you want, I just added grated dark chocolate and a strawberry on top.
• Enjoy!