Tiramisu with Homemade Ladyfingers

By AzWench

Ingredients

• Ladyfingers:
• 1/2 cup powdered sugar for dusting the ladyfingers, plus extra for dusting the baking sheets
• 7 large eggs, separated
• 3/4 cup sugar, plus 4 tablespoons
• 2 teaspoons vanilla
• 1 cup flour
• Soaking Syrup:
• 1/2 cup water
• 1 1/2 cups sugar
• 2 teaspoons instant espresso powder
• 1/4 cup coffee liquer, such as Kahlua
• 1/8 cup dark rum, such as Myers's
• 1 tablespoon vanilla
• Filling:
• 3 (8-ounce) packages cream cheese, at room temperature
• 2 cups sugar
• 1 (16-ounce) tub mascarpone cheese, at room temperature
• 1 tablespoon boiling water
• 2 tablespoons instant espresso powder
• Dark cocoa powder or grated bittersweet chocolate, for dusting

Preparation

Step 1

To Make the Soaking Syrup: Simmer the water and sugar in a heavy saucepan set over medium heat about 10 minutes, until slightly thickened. Remove the mixture from the heat and stir in the espresso powder, liquer, rum, and vanilla. Set aside to cool.

To Make the Filling: Using a mixer fitted with a paddle attachment, combine the cream cheese and sugar in a large bowl on high speed. Add the mascarpone and beat on medium speed just until incorporated. Combine the boiling water and espresso powder in a small bowl. Stir 1/4 cup of the cooled soaking syrup and 1 tablespoon of the espresso liquid into the filling. Spoon half of the cream cheese mixture into a medium bowl. Stir the remaining 1 tablespoon of espresso liquid into the second bowl of cream chees mixture. You will have 1 bowl of light brown cream cheese filling and 1 bowl of dark brown cream cheese filling.

Coat a 9 by 13-inch baking pan with cooking spray. Dip both sides of 1 ladyfinger in the cooled soaking syrup and place in the bottom of the pan. Repeat with more ladyfingers and syrup to line the whole pan. Spoon the light-colored cream cheese mixture evenly over the ladyfingers and smooth gently with a spatula. Cover with a second layer of dipped ladyfingers. Spoon on the dark-colored cream cheese mixture and smooth on top as before. (Leftover ladyfingers can be wrapped and frozen up to 1 month.) Use a fine-mesh sieve to dust the top with a light coating of dark cocoa, or sprinkle grated bittersweet chocolate evenly on the top.

Cover the tiramisu and refrigerate for at least 2 hours or overnight. Serve cold from the refrigerator. Cut in squares and serve with a spatula.

Note: The Microplane grater is the perfect tool for creating an even dusting of bittersweet chocolate over the tiramisu. Move the tool slowly over the dessert while you grate.

Ladyfingers:

Preheat the oven to 375 degrees. Line two 12 by 17-inch baking sheets with parchment paper. Use a fine-mesh sieve to dust the paper with a light coating of powdered sugar. Using a mixer fitted with a paddle attachment, beat the egg yolks, the 3/4 cup sugar, and the vanilla in a large bowl on high speed about 5 minutes, until the yolks become thick and pale yellow. In a separate clean, large bowl, use a mixer fitted with a whisk attachment to beat the egg whites on high speed until stiff peaks form. Add the 4 tablespoons sugar, 1 tablespoon at a time, beating after each addition. Fold the egg white mixture gently into the egg yolk mixture. Use a sieve to sift the flour over the batter. Gently fold in the flour just until incorporated.

Spoon the batter into a pastry bag fitted with a large round tip. Pipe the batter onto the prepared baking sheets, making each ladyfinger about 4 inches long and 2 inches wide. (This takes a little practice. Don't worry if your first attempts are a little wobbly.) You'll be able to fit about 5 ladyfingers across and 4 down on each sheet. Bake about 10 minutes, until lightly browned. Sift the 1/2 cup powdered sugar over the ladyfingers just as they come out of the oven. Cool for 5 minutes and use a spatula to transfer them from the baking sheet to cooling racks.