25 hr 40 min
25 hr 40 min
5 from 1 reviews
I don’t know if you guys know, but I grew up in Italy until I was 4. My parents studied medicine there, and I enjoyed every moment being with them. One of the gifts I got from living there is the food, obviously. My mom used to take me every day to eat ice cream after kindergarten. On weekends, she always made a huge tray of tiramisu. Later on, we moved back to Israel, and my mom kept making classic Italian recipes she learned from her classmates. Tiramisu was always a cake my mom took a lot of pride in making. She believed she made it the best. I decided to make her recipe here, but instead of buying ladyfingers, I decided to make my own. It’s obviously easier to get them in the store, but if you’re making tiramisu every once in a while, why not take this project fully on? I made the ladyfingers batter and piped it to the size of the pan I made the tiramisu in. Instead of dipping many ladyfingers in coffee and layering them, I placed full ladyfinger sheets and drizzled coffee on top. It’s so cool. It’s really up to you if you’re gonna make them from scratch, but from my experience, it was a really fun little project. Either way, tiramisu is one of my absolute favorite cakes. It’s meant to be shared and always feels special!
9X13 inch tray
Starting with the lady fingers- Preheat the oven to 450°F or 230°C.
Separate the eggs into two bowls. Add two egg yolks to the yolks bowl (so in total you have 6 egg whites and 9 egg yolks).
In a stand mixer with a whisk attachment, add the egg whites and whisk on medium-high speed until the mixture has almost triple the volume. At this point start adding 100 gr of sugar slowly. As soon as you have incorporated all the sugar, increase the speed of the mixer and continue to work the mixture until it is smooth, homogeneous and forms semi hard peaks. Remove from the bowl and set aside.
Clean the stand mixture bowl and add the egg yolks into the bowl and 80 grams of sugar. Set the mixture on high speed. As the egg yolks are whipped, they will have to increase their volume by 4 times.
Fold the egg white mixture into the egg yolk mixture (fold gently as we want the mixture to remain airy and fluffy). Sift in the flour and corn starch and fold gently.
Transfer to a piping bag. Measure and mark your baking tray on a parchment paper and pipe the batter as a sheet. Repeat that with the batter for another sheet. Spread the batter evenly in a thin layer.
Bake for 10-12 minutes. Remove from the oven and set aside to cool.
Making the cream- In a stand mixer with a whip attachment, add the egg yolks and the sugar. Whip on high speed until the mixture is light in color and a bit foamy.
Add the mascarpone and the heavy cream, and keep whipping on high speed until you achieve soft peaks. Cover the bowl with a plastic wrap and place in the fridge for at least 30 minutes (up to 1 day).
Make the coffee syrup mix by combining all the ingredients together (if you are doing lady fingers sheets like me, add the syrup into a squeezable bottle. If using a store bought lady fingers- add the syrup to a container).
Assembling the tiramisu- add 4 big tbsp of cream and spread on the bottom of the tray. Add the lady finger sheet on top and drizzle generously the coffee syrup on top (if using store-bought lady fingers, just dip them in the syrup and arrange a full layer on top of the cream). Cover the lady fingers with cream, spread evenly. Add another layer of lady fingers (dipped or drizzled with coffee). Using an offset spatula, spread remaining cream mixture evenly on top.
Refrigerate for 24 hours covered with a plastic wrap.
Once you’re ready to serve, remove from the fridge, sprinkle cocoa powder on top, and dive right in!
YASSS!
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