Round 2: Mr C and I made our second tiramisu this weekend and we were pretty pleased with the result. Why not have a go yourself? Let us know any feedback in the comments below!
Difficulty rating: Medium
Time: 40 minutes prep + setting time
(Ideally make the ladyfingers a day in advance; they take about 20 minutes)
With thanks to Smitten Kitchen for the recipe
- 2 large eggs, separated
- 1/3 cup (65 grams) granulated sugar, plus more for sprinkling
- 2/3 cups (85 grams) all-purpose flour
- Powdered sugar, for dusting
- 3 large eggs, separated
- 1/3 cup (65 grams) plus 1 tablespoon granulated sugar, divided
- 250 ml pack mascarpone
- 1/3 cup (80 ml) sweet or dry marsala
- 1 cup (235 ml) strong, warm espresso coffee
- Cocoa powder, for sifting
1. Heat oven to 200°C (400°F) and line a large baking sheet with parchment paper.
2. In a medium bowl, beat the egg whites of two eggs until stiff.
The first time we tried these the egg whites weren’t stiff enough and the ladyfingers fell flat. To check they’re right, make sure you can turn the bowl upside down over your head without getting any mixture on your hair.
3. In a large bowl, with the same beaters, beat egg yolks with 1/3 cup sugar until thick and pale. Gently fold in the egg whites, then fold in the 2/3 cup flour, trying not to deflate the mixture.
Watch out! Don’t do these two steps the other way around – if you have the egg yolk and sugar on your beaters when you beat the egg whites they won’t go stiff. (I learned this the hard way…)
4. Pour the mixture into an icing bag. No worries if you don’t have one, just take a freezer bag and snip off end to about a 1-inch opening.
5. Pipe the fingers into 3 inch strips. Leave a good 2 inches between each one as they spread more than you’d think.
6. Sprinkle each with a pinch of granulated sugar and a light dusting of powdered sugar, then bake until faintly gold and dry to the touch (about 6 to 8 minutes). Allow to cool for a minute before transferring to a wire rack to cool completely.
If you’re making these a day in advance, leave them out uncovered to allow them to dry out a bit.
1. In a medium bowl, beat 3 egg whites until stiff.
2. In a larger bowl, using same beaters, beat the egg yolks and ⅓ cup sugar until thick and pale yellow (about 3 to 4 minutes). Beat in the 250g of mascarpone until combined, and continue beating another minute for extra fluffiness.
3. Beat in ⅓ cup of your chosen booze until smooth. Marsala is the traditional one, but we used amaretto and considered rum too.
4. Gently fold in the egg whites until combined, trying not to deflate the mixture. It will be a loose, soft, creamy custard.
5. Combine a cup of espresso and 1 tablespoon of sugar in a small bowl. Set aside.
In our first go at tiramisu we used a loaf tin. After reviewing quite a few different versions of the dessert ourselves, we decided that smaller is better and opted for individual portions.
1. Dip ladyfingers into the espresso mixture until wet but not falling apart. Break in half and place the halves in the bottom of the cups. Spoon 1 generous tablespoon of the cream over it.
2. Repeat with the second halves of the biscuits and another spoonful of cream. Fill ⅔ full, then leave for at least 4 hours. Top with a dusting with cocoa powder just before eating.