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First, make the ladyfingers: Whip 10 egg yolks with 170 grams (6 oz) of the sugar on high
speed with the whip attachment, until light and thick. About 8 minutes.
In a separate bowl whip 7 egg whites on medium speed until soft peaks form. Increase the
speed and gradually add 100 (3.5 oz) grams of sugar. Whip until medium peaks form. Gently
and gradually, fold the egg whites into the yolks.
Use cake flour, or combine 250 grams (12 oz) of flour with one and a half teaspoons of
baking powder. Sift the flour into the egg mixture and fold.
Fit a pastry bag with a plain tip of 10mm in diameter (# 4). Fill with the batter and
pipe 7cm lengths on pans lined with parchment paper.
Dust generously with powdered sugar.
Bake at 200 degrees Celsius (400 Fahrenheit) for 10-15 minutes. Cool completely.
Make the tiramisu cream: Whip 350ml (12 fl oz) of heavy cream and put away in the refrigerator.
Combine 5 egg yolks, 120 grams (4 oz) of sugar and 120ml (4 fl oz) of Marsala (or another
sweet wine) in a bowl. Set over simmering water and heat, whisking constantly, until
the mixture reaches 65- 75 degrees Celsius (150- 167 degrees Fahrenheit).
Remove from the heat and whisk on high speed with the whip attachment until cool.
Gradually fold the egg yolk mixture into 350 grams (12 oz) of mascarpone. Gently fold in
one-third of the reserved whipped cream, than fold in the remaining whipped cream.
To assemble the cake, arrange a layer of ladyfingers in a cake pan, 28 cm in diameter. Brush with
coffee and spread one third of the tiramisu cream.
Repeat with 2 more layers. Refrigerate for 5 hours or overnight.
Unmold the cake. Spread a small amount of whipped cream on the sides of the cake, dust
the top with cocoa powder and garnish the sides with the leftover ladyfingers.
Good luck with your Tiramisu cake making!
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