Tiramisu

If there isn't a Cannoli, what's the next best thing at an Italian Restaurant?

Tiramisu! Why? Because its coffee liquor, cream, and cake-like cookies! That's Why! You know that you're at a good Italian restaurant when they have three things right: The Pasta is made fresh, daily, the sauces are also fresh made from fresh ingredients, and the Tiramisu looks and tastes wonderful! (Okay, so not all Italian places have it, but I think they should!)

Tiramisu is one of my favorite desserts, but what really makes it is the lady finger recipe. Even the most amateur baker can slab a simple whipped cream on a lady finger instead of the traditional recipe for the cream. So if you're up for the challenge and want amazing cake-like cookies that could be used with ice cream, trifles, or anything else that a cookie can go with, I've got the recipe!

I received this recipe while studying at Le Cordon Bleu from my Baking and Pastry Chef. I LOVE her recipe and use it ALL the time. The trick to this recipe, is patience, focus, organization, and a love for the dessert.

The recipe below makes enough lady fingers for the large Tiramisu that is pictured. To Half this recipe would not give you much room for extra lady fingers in case they break.

Lady Fingers:

Ingredients:
8 Egg Yolks
3 C. Sugar (divided into 1 1/2C ea.)
3 C. AP Flour (Sifted 2x)
12 Egg Whites
4 T. Lemon Juice
Powdered Sugar (to dust)

Directions:
Preheat your oven to 350 and grease two cookie sheets, cover with parchment and lightly grease again.
1. Whisk on high speed the Egg Yolks, in a large bowl, until they look like well beaten butter.
2. Gradually add the first half of the Sugar and set aside.
3. In another bowl (medium) whisk the Egg Whites to a Soft Peak and then add the Lemon Juice.
4. Then sift the remaining Sugar into the Egg Whites and whisk until Stiff Peaks.
5.Fold the Egg Whites into the Egg Yolks Gently.
6. Sift the Flour in thirds into the Mixture. (It will be very sticky! It should NOT resemble cookie dough. It actually should look more like pancake batter)
7. Pipe the Batter onto prepared pans into evenly spaced rows. They will expand about twice their size. Also, Pipe 2-3 discs to layer the Tiramisu; or just make a bunch of cookies. You can layer that way too.
8. Dust with powdered sugar.
9. Bake until golden (about 5-8 min.) and allow to cool to the touch. Remove them as soon as you can handle them.


I know, I know, You're wondering where the Tiramisu Recipe is? Well, there are SO many ways of going about the filling, but traditional Tiramisu has a mascarpone cream between its sweet Lady Fingers. Here is the recipe I use: Tiramisu Recipe

If you have any questions shoot me a message!

Bon Appetit!

Chef Marie CM