Making Real Tiramisu with Homemade Ladyfingers
Tiramisu is so easy to make that you might as well make your own homemade lady fingers along with it.
Ingredients
Servings
9
Homemade Ladyfingers
- 3 large eggs
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- Powdered sugar, for dusting
Espresso Soak
- 2 cups fresh brewed espresso or strong coffee
- 1/4 cup granulated sugar
- Pinch freshly grated nutmeg
- 3 Tbsp rum or brandy, optional
- Splash maple syrup
Tiramisu Cream
- 6-7 large egg yolks
- 3/4 cup granulated sugar
- 2 cups mascarpone, room temperature
- 1 cup heavy cream
Garnish
- Unsweetened cocoa powder
- Finely grated dark chocolate
Instructions
Homemade Ladyfingers
- 1
Preheat oven to 350°F
- 2
Create double boiler with simmering water
- 3
Whisk eggs and sugar until combined, then heat over double boiler to 160°F while whisking
- 4
Whip heated mixture 7-10 minutes until tripled and soft peaks form
- 5
Fold in vanilla and flour gently
- 6
Pipe 3" x 1" ladyfingers onto parchment paper with 1" spacing
- 7
Dust with powdered sugar and bake one tray at a time for 8-12 minutes until lightly golden
- 8
Cool completely
Espresso Soak
- 9
Whisk together espresso, sugar, nutmeg, rum/brandy, and maple syrup in shallow dish until sugar dissolves
Tiramisu Cream
- 10
Set up second double boiler
- 11
Whisk egg yolks and sugar over heat until nearly dissolved
- 12
Whip with hand blender until 2.5x volume and holds soft peak
- 13
Cool slightly
- 14
Whip mascarpone until smooth and fold into egg mixture
- 15
Whip heavy cream to soft peaks and fold gently into mascarpone mixture
Assembly
- 16
Dip ladyfingers briefly in espresso, a few seconds per side
- 17
Layer in 9x9" dish with one layer of fingers, half cream, another finger layer, remaining cream
- 18
Cover and refrigerate overnight or up to 2 days
- 19
Dust with cocoa powder and garnish with grated dark chocolate before serving