Tiramisu

By Gaby

Jump to Recipe

The February 2010 Daring Bakers’ challenge was hosted by Aparna of My Diverse Kitchen and Deeba of Passionate About Baking. They chose Tiramisu as the challenge for the month. Their challenge recipe is based on recipes from The Washington Post, Cordon Bleu at Home and Baking Obsession.

I have always been a big tiramisu fan. I make it for my clients all the time but usually use a traditional Italian recipe which requires a few tweaks to the following ingredient list. After seeing the challenge for this month, I was excited to do something a little out of the ordinary and of course was thrilled that I would have some extra tiramisu on had to snack on. Because lets be honest here, who doesn’t want a little tiramisu for breakfast every morning for a few days.

LADYFINGERS/ SAVOIARDI BISCUITS

Print Recipe Review Recipe

Ingredients
  

  • Source: Recipe from Cordon Bleu At Home
  • This recipe makes approximately 24 big ladyfingers or 45 small 2 1/2" to 3" long ladyfingers.
  • 3 eggs separated
  • 6 tablespoons /75gms granulated sugar
  • 3/4 cup/95gms cake flour sifted (or 3/4 cup all purpose flour + 2 tbsp corn starch)
  • 6 tablespoons /50gms confectioner's sugar

Instructions
 

  • Preheat your oven to 350 F (175 C) degrees, then lightly brush 2 baking sheets with oil or softened butter and line with parchment paper.
  • Beat the egg whites using a hand held electric mixer until stiff peaks form. Gradually add granulate sugar and continue beating until the egg whites become stiff again, glossy and smooth.
  • In a small bowl, beat the egg yolks lightly with a fork and fold them into the meringue, using a wooden spoon. Sift the flour over this mixture and fold gently until just mixed. It is important to fold very gently and not overdo the folding. Otherwise the batter would deflate and lose volume resulting in ladyfingers which are flat and not spongy.
  • Fit a pastry bag with a plain tip (or just snip the end off; you could also use a Ziploc bag) and fill with the batter. Pipe the batter into 5" long and 3/4" wide strips leaving about 1" space in between the strips.
  • Sprinkle half the confectioner's sugar over the ladyfingers and wait for 5 minutes. The sugar will pearl or look wet and glisten. Now sprinkle the remaining sugar. This helps to give the ladyfingers their characteristic crispness.
  • Hold the parchment paper in place with your thumb and lift one side of the baking sheet and gently tap it on the work surface to remove excess sprinkled sugar.
  • Bake the ladyfingers for 10 minutes, then rotate the sheets and bake for another 5 minutes or so until the puff up, turn lightly golden brown and are still soft.
  • Allow them to cool slightly on the sheets for about 5 minutes and then remove the ladyfingers from the baking sheet with a metal spatula while still hot, and cool on a rack.
  • Store them in an airtight container till required. They should keep for 2 to 3 weeks.

LADYFINGERS/ SAVOIARDI BISCUITS

Print Recipe Review Recipe

Ingredients
  

  • Source: Recipe from Cordon Bleu At Home
  • This recipe makes approximately 24 big ladyfingers or 45 small 2 1/2" to 3" long ladyfingers.
  • 3 eggs separated
  • 6 tablespoons /75gms granulated sugar
  • 3/4 cup/95gms cake flour sifted (or 3/4 cup all purpose flour + 2 tbsp corn starch)
  • 6 tablespoons /50gms confectioner's sugar

Instructions
 

  • Preheat your oven to 350 F (175 C) degrees, then lightly brush 2 baking sheets with oil or softened butter and line with parchment paper.
  • Beat the egg whites using a hand held electric mixer until stiff peaks form. Gradually add granulate sugar and continue beating until the egg whites become stiff again, glossy and smooth.
  • In a small bowl, beat the egg yolks lightly with a fork and fold them into the meringue, using a wooden spoon. Sift the flour over this mixture and fold gently until just mixed. It is important to fold very gently and not overdo the folding. Otherwise the batter would deflate and lose volume resulting in ladyfingers which are flat and not spongy.
  • Fit a pastry bag with a plain tip (or just snip the end off; you could also use a Ziploc bag) and fill with the batter. Pipe the batter into 5" long and 3/4" wide strips leaving about 1" space in between the strips.
  • Sprinkle half the confectioner's sugar over the ladyfingers and wait for 5 minutes. The sugar will pearl or look wet and glisten. Now sprinkle the remaining sugar. This helps to give the ladyfingers their characteristic crispness.
  • Hold the parchment paper in place with your thumb and lift one side of the baking sheet and gently tap it on the work surface to remove excess sprinkled sugar.
  • Bake the ladyfingers for 10 minutes, then rotate the sheets and bake for another 5 minutes or so until the puff up, turn lightly golden brown and are still soft.
  • Allow them to cool slightly on the sheets for about 5 minutes and then remove the ladyfingers from the baking sheet with a metal spatula while still hot, and cool on a rack.
  • Store them in an airtight container till required. They should keep for 2 to 3 weeks.

LADYFINGERS/ SAVOIARDI BISCUITS

Print Recipe Review Recipe

Ingredients
  

  • Source: Recipe from Cordon Bleu At Home
  • This recipe makes approximately 24 big ladyfingers or 45 small 2 1/2" to 3" long ladyfingers.
  • 3 eggs separated
  • 6 tablespoons /75gms granulated sugar
  • 3/4 cup/95gms cake flour sifted (or 3/4 cup all purpose flour + 2 tbsp corn starch)
  • 6 tablespoons /50gms confectioner's sugar

Instructions
 

  • Preheat your oven to 350 F (175 C) degrees, then lightly brush 2 baking sheets with oil or softened butter and line with parchment paper.
  • Beat the egg whites using a hand held electric mixer until stiff peaks form. Gradually add granulate sugar and continue beating until the egg whites become stiff again, glossy and smooth.
  • In a small bowl, beat the egg yolks lightly with a fork and fold them into the meringue, using a wooden spoon. Sift the flour over this mixture and fold gently until just mixed. It is important to fold very gently and not overdo the folding. Otherwise the batter would deflate and lose volume resulting in ladyfingers which are flat and not spongy.
  • Fit a pastry bag with a plain tip (or just snip the end off; you could also use a Ziploc bag) and fill with the batter. Pipe the batter into 5" long and 3/4" wide strips leaving about 1" space in between the strips.
  • Sprinkle half the confectioner's sugar over the ladyfingers and wait for 5 minutes. The sugar will pearl or look wet and glisten. Now sprinkle the remaining sugar. This helps to give the ladyfingers their characteristic crispness.
  • Hold the parchment paper in place with your thumb and lift one side of the baking sheet and gently tap it on the work surface to remove excess sprinkled sugar.
  • Bake the ladyfingers for 10 minutes, then rotate the sheets and bake for another 5 minutes or so until the puff up, turn lightly golden brown and are still soft.
  • Allow them to cool slightly on the sheets for about 5 minutes and then remove the ladyfingers from the baking sheet with a metal spatula while still hot, and cool on a rack.
  • Store them in an airtight container till required. They should keep for 2 to 3 weeks.

26 Comments

  5. Mmm… tiramisu for breakfast! I agree that would be wonderful. Your tiramisu looks mouthwatering, and I love those two-tone chocolate curls.

    Reply

  8. Gaby, this looks absolutely lovely. Tiramisu is one of my favorite make-ahead dessert, and I’ve never thought to make homemade mascarpone cheese.

    Reply

  12. Gaby!! That picture looks amazing! I want to try it, I can’t wait for you ro come visit and make me all these delicious things!!

    Reply

  24. Your tiramisu version is beautiful-
    so soft and creamy… Beautifully done!
    And the making of pictures are fabulous
    Great job!

    Inbal
    (also a DB)

    Reply

Leave a Reply

Your email address will not be published.

Recipe Rating