Hello Bakers,
Early last summer, I forgot to renew my Vimeo subscription and lost all the videos that had been embedded on this blog. It’s been on my list for ages to replace the post and finally here it is.
This is quick and easy. As a bonus there is a recipe for chocolate ladyfingers. They are really delicious.
Of course, store bought ladyfingers work just as well.
Please try this - the method is below and in the video. Any questions, please let me know.
Enjoy your baking!
Colette
Chocolate ladyfingers
68 g egg yolks
34 g sugar
3g vanilla extract
101 g egg whites
56 g sugar
100 g all purpose flour
10g cocoa powder
Before baking topping
Powdered sugar to sprinkle on the ladyfingers before baking.
Sift together the flour and cocoa powder set aside
2. In a mixer fitted with a whisk attachment. beat the egg yolks, sugar and vanilla extract at high speed until they are very light and thick and about three times their original volume.
3. In a separate clean bowl, whip the egg whites until they look like cappuccino foam and rain in sugar with the mixer on medium speed. Whip to a firm peak - the angle of the peak should be at 11:30.
4. Gently fold the meringue into the whipped yolks, alternating with the sifted flour and cocoa mixture. Fold in completely, but do not over mix.
5. Fill a pastry bag fitted with a medium plain tip, and pipe the ½ of the sponge mix onto a parchment lined sheet pan in strips about 3-4” long and 1” wide.
6. Dust the top of the ladyfingers with sifted powdered sugar before baking.
7. Bake at 375’F for about 10 minutes or until lightly browned. Store ladyfingers in an airtight container for 1-2 days. Freeze for longer storage.
Coffee Syrup
227g (8 ounces) water
227g (8 ounces) sugar
1 Tablespoon powdered espresso
2 Tablespoon rum (optional)
in a saucepan, bring the water and sugar to a boil, whisk to dissolve sugar, when the sugar is dissolved, pull from heat and add the powdered espresso.
Mascarpone Filling
Mascarpone Mousse Mise en Place
6g (1 1/2 teaspoons) powdered gelatin
30g heavy cream
94g (about 5) egg yolks
112g sugar
4g vanilla extract
227g (8 ounces) mascarpone cheese
227g (8 ounces) heavy cream
Sprinkle the 6g of powdered gelatin over the 30g heavy cream, stir to combine, and let sit 5 minutes.
Over a double boiler, in the bowl of a stand mixer, whisk together egg yolks and sugar until the mixture reaches 150 degrees.
Attach the bowl to the mixer and using the whisk attachment, add the vanilla, whip the egg yolks and sugar on medium high speed for 5 minutes until it is light and fluffy and pale yellow.
Heat gelatin and cream in the microwave for 15 seconds. The gelatin will dissolve. Stop the mixer and add the gelatin mixture to the egg yolks and sugar and mix on high speed for 1 minute.
Add the cheese and the heavy cream and mix on medium high speed until the mixture begins to thicken when it gets to soft peaks.
Tiramisu Assembly
8”x 8” pan - glass, ceramic or metal
1. Dip the ladyfingers in the coffee syrup, until well soaked, and create a layer in the bottom - make sure the ladyfingers layer is has no spaces, they can slightly overlap, top with half the mascarpone mousse, dip more ladyfingers in the coffee syrup and create another layer. Top with remaining mousse and smooth top. Cover and chill for a minimum of 4 hours or overnight.
Garnish top of Tiramisu with sifted cocoa or shaved chocolate before cutting and serving.