INGREDIENTS
For 6-8 people
FOR THE LADYFINGERS
- 70 gr egg whites (about 2 rather large)
- 45 gr of egg yolks (a little more than 2)
- 62 gr of sugar
- 62 gr of flour
- 1 pinch of salt
- peel of 1/2 organic lemon (optional)
To dust:
- sugar
- icing sugar (not vanilla)
FOR THE TIRAMISÙ
- 250 gr of savoiardi biscuits / ladyfingers
- 4 – 5 cups of espresso coffee cold from the fridge
- 500 gr of mascarpone cheese
- 4 very fresh egg yolks
- 2 fresh egg whites
- 100 gr of caster sugar
- 1 tablespoon of Amaretto or Marsala or other liqueur that you prefer (alternatively a pinch of vanilla)
- 2 tablespoons of bitter cocoa powder
PROCEDURE
- First of all, whip the egg whites with the sugar and a pinch of salt for a few minutes, using an electric whisk or the wire whisk of a planetary mixer, until a very firm, shiny and hard meringue is obtained.
- Meanwhile, beat the egg yolks with a fork until smooth and free of lumps or chunks. When the egg whites are firm, pour the beaten yolks into the meringue.
- With the help of a spatula or a wooden spoon (if you don’t have one), I recommend not in a planetary mixer or with whips, mix the mixture very slowly, from the bottom up with a gentle movement to avoid disassembling the egg whites. A few seconds. The mixture should still be stiff and perfectly whipped. Add the flour in 2-3 parts, strictly sifted.
- Immediately (do not leave the mixture unused) put the dough in a sac à poche and form sticks, in a baking pan previously lined with baking paper, wide the size of the nozzle, more than 1 cm high (so inserting enough dough throughout the length) and long about 8 cm.
- After making all the ladyfingers proceed to dust them.
- First with a handful of granulated sugar, sprinkle the entire surface of the sticks (1st and 2nd baking sheets). With 1 tablespoon of sugar, sprinkle about 2 ladyfingers.
- Finally sprinkle the surface of the sticks with powdered sugar, sieving it with a sieve with narrow holes (1st and 2nd baking pan), wait a few minutes (about 1′-2′) and then repeat the operation, sprinkling again with powdered sugar the sticks in the baking pans.
- Bake in a well-heated ventilated oven at 200° for 5′ then open slightly and check things out (this will also let in some of the air needed to dry the cookies. Leave another 2′ opening the valve from time to time until golden brown. However, I would like to point out that the temperature may change depending on your oven. So evaluate well depending on yours, if the ladyfingers need 1′ more or less cooking time.
- Wait for them to cool and pull them apart with the help of a paddle.
PROCEDURE FOR THE TIRAMISÙ
- First prepare the ristretto coffee, place it back in the fridge to cool.
- Then separate the yolks from the egg whites.
- Then whip the egg whites with 40 gr of sugar until stiff. Stop when they are very firm.
- Finally whip the yolks with the rest of the sugar. Whip until the eggs are dense, foamy, clear and by dropping the mixture from the spoon, it comes down in ribbons heavily!
- With electric whips, whip the cold mascarpone cheese to make it creamy
- Pour the egg yolks into the mascarpone and gently mix from the bottom up. Don’t worry if the mixture is hard, it’s normal, just be patient and don’t be in a hurry otherwise the mixture will come apart.
- Always proceed from the bottom up and only when the mixture is blended, add the egg whites.
- These must also be slowly amalgamated from the bottom up.
- Here you have a dense and full-bodied Tiramisu Cream
- Assemble the Tiramisu:
- First of all, dip each savoiardo on both sides in a bowl in which you have poured the cold coffee and arrange in baking dish, creating a base.
- When necessary, cut the ladyfingers with a knife to avoid creating spaces.
- Then add a layer of mascarpone cream. You can do this with a spoon or with a sac à poche with a wide nozzle or without a nozzle.
- Then cover with a new layer of ladyfingers soaked in coffee on both sides, without squashing too much.
- Finally add a final layer of cream.
- Finally, place in the refrigerator to firm up for at least a couple of hours! Before serving, sprinkle with cocoa powder!
Buon appetito!
