Let's make some tiramisu!
Now, you absolutely can use store-bought ladyfingers like these: amzn.to/4b2ayaF
HOWEVER I highly recommend making your own, as it is really not that complicated and quite enjoyable to make and eat something that is 100% homemade!
Ladyfingers or Biscuit a la Cuillere
135g Egg Whites
75g Egg Yolks
75g Sugar
48g AP Flour
45g Cornstarch
+ Powdered Sugar to sprinkle on top
1. Sift the flour and cornstarch together and set aside.
2. Whip the egg whites and sugar together to create a French meringue. Whip until medium stiff peaks form.
3. Turn your mixer to low speed and mix in the egg yolks.
4. Use a spatula to fold in the sifted dry ingredients, then transfer the batter into a piping bag.
5. Pipe the batter into rectangular shapes - about 4 inches or 10 centimeters in length. I recommend using an 805 or similar piping tip.
6. Dust the tops of the ladyfingers with sifted powdered sugar and bake immediately.
7. Bake the ladyfinger sponges at 390 Fahrenheit or 200 Celsius for about 10 minutes, or lightly golden brown on top.
8. Cool the ladyfinger sponge completely before using in the tiramisu.
Vanilla Mascarpone Cream
75g Egg Yolks
90g Sugar
320g Mascarpone Cream
250g Cream
Vanilla Paste, to taste
1. Mix the egg yolks and sugar in a medium sized bowl.
2. Use a double boiler to cook the egg yolks until the mixture reaches 75 Celsius or 167 Fahrenheit.
3. Remove the yolk mixture from the double boiler and immediately whisk in the mascarpone cream. Stir until smooth.
4. Whip the cream and vanilla paste to medium stiff peaks.
5. Use a whisk to incorporate about 1/3 of the whipped cream into the mascarpone mixture.
6. Use a spatula to fold the remaining 2/3 of the cream into the mascarpone mixture.
7. When the cream is fully incorporated, immediately prepare the tiramisu by layering everything together.
Coffee Soak
250g Coffee, Espresso or Cold Brew
50g Marsala Wine, Kahlua, or Rum
1. If you are brewing your own hot coffee or espresso, let it cool to room temperature before using.
2. Mix the coffee and marsala wine in a shallow dish - one that will be easy to dip the ladyfinger sponge into.
3. Set the coffee soak aside or refrigerate until you are ready to use it.
To Prepare the Tiramisu:
Cocoa Powder
I used an 8x8 inch pan (about 20x20 cm), though you can use a different sized pan or individual ramekins depending on your personal preference.
1. Soak the ladyfinger sponges into the coffee soak and create a layer of soaked sponge on the bottom of the pan.
2. Add a layer of the mascarpone cream (about 1/3 to 1/2 of the cream) on top of the sponge.
3. Add another layer of soaked ladyfinger sponge on top of the cream layer, then top with the remaining cream.
4. Dust a layer of cocoa powder over the top of the tiramisu.
5. Refrigerate the tiramisu for a minimum of a few hours or ideally overnight before cutting and serving.
If you make any of my recipes or are inspired by any of my bakes, make sure to tag me on Instagram @maddiebrehm !! I love seeing everything you all create!
Looking for even more macaron content? Check out my newly released ebooks + macaron box courses on my new website! www.macaronsbymaddiebrehm.com/
Check out my Amazon Influencer Storefront! www.amazon.com/shop/maddiebrehm I have lists of all the common ingredients and brands I use, packaging I use, tools I use etc. (Please note that I do earn a commission when items are purchased.)
The Sugar Art Master Elites is the brand I use for powdered food colorants, and as of right now, they are not available on Amazon, which is why you do not see them in my Amazon storefront! Here is a link to their page: www.thesugarart.com/
Thanks for watching and I'll see you next time!
Maddie
Filmed on my iPhone 13 and Sony a7iii
Edited in iMovie
Music from artlist.io
Find me on Instagram! @maddiebrehm - / maddiebrehm
Find me on TikTok! @macaronsbymaddie - www.tiktok.com/@macaronsbymad...
20 янв 2024
