A very long time ago, Shams and I decided that we needed to make Tiramisu. We finally did it. AND it was loooooooong process. And at the end of it we ended up making two recipes to go into the tiramisu.
The first thing we made was
4 eggs, separated
2/3 cup white sugar
7/8 cup all-purpose flour (as in 1 cup with 2 tbsp removed)
1/2 tsp baking powder
Preheat oven to 400 degrees F (205 degrees C). Line two 17 x 12 inch baking sheets with baking parchment. Fit large pastry bag with a plain 1/2 inch round tube.
Place egg whites in bowl and beat on high until soft peaks start to form. Slowly add 2 tablespoons of the sugar and continue beating until stiff and glossy. In another bowl beat egg yolks and remaining sugar. Whip until thick and very pale in color.
Sift flour and baking powder together on a sheet of wax paper. Fold half the egg whites into the egg yolk mixture. Fold in flour, and then add the remaining egg whites. Transfer mixture to pastry bag and pipe out onto prepared baking sheet. Bake 8 minutes.
1 16 oz block of cream cheese
1/2 sour cream
1/4 heavy whipping cream
blended until smooth (we did a half recipe)
AND Finally we could actually get to the
6 egg yolks
1 cup sugar
1¼ cup mascarpone cheese
1¾ cup heavy whipping cream
2 -7oz packages Italian Lady fingers
1 cup cold espresso (we used decaf coffee made with the Hamilton Beach found here)
½ cup coffee flavored Liqueur (optional)
1 tbsp cocoa for dusting
Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. This is your sabayon, remove from the heat and whip yolks until thick and lemon colored.
Add Mascarpone to whipped yolks, beat until combined. In a separate bowl, whip cream to stiff peaks. Gently fold the whipped cream in the mascarpone sabayon mixture and set aside. Mix the cold espresso with the coffee liquor and dip the lady fingers into the mixture just long enough to get them wet, do not soak them. Arrange the lady fingers in the bottom of a 9 inch square baking dish (or container similarly sized). Spoon half the mascarpone cream filling over the lady fingers. Repeat process with another layer of lady fingers and cream. Refrigerate 4 hours or overnight. Dust with cocoa before serving.
It was successful! And exhausting. But everyone enjoyed it (I just don't think we'll do it again...)
I'm a lifestyle blogger, covering deep subjects including body images, battles with food, and overcoming how I was raised. I try to be as authentic as possible and I don’t sugar coat how I see things.