Ladyfingers
SERVES 6-8
½ cup or 50 grams cake flour
1/3 cup plus 1 tablespoon or 50 grams cornstarch
4 large egg yolks or 85 grams, at room temperature
1/3 cup or 64 grams granulated sugar,
divided into 1/3 and 2/3 portions
½ teaspoon or 2.5 grams vanilla extract
4 large egg whites or 114 grams, at room temperature
Preheat the oven to 360ºF, and line 3 sheet pans with parchment or silicone.
Sift together cake flour and cornstarch into a small bowl;
set aside.
In the bowl of a stand mixer or hand mixer fitted with a whisk attachment, whip egg yolks and 1/3 portion sugar until pale yellow, thick, and ribbon stage (falls off attachment in a ribbon-like trail that sits briefly on the surface).
Fold the flour mixture into the yolk mixture, and add extract.
In another bowl with whisk attachment, whip the egg whites to a medium-stiff peak while adding the remaining 2/3 portion of sugar, about a spoonful at a time. Fold the egg white mixture gently into the yolk flour mixture until just combined.
Using a pastry bag fitted with large round tip (802 or 804), pipe the mixture on parchment paper to desired length of ladyfingers (3 to 4 inches), and sprinkle with sugar.
Bake 7 to 8 minutes until just beginning to turn golden brown. Let cool completely on pan.
Mascarpone Mousse
SERVES 6-8
6 large egg yolks or 102 grams, at room temperature
½ cup or 95 grams granulated sugar, divided in half
2 (8-ounce containers) or 452 grams mascarpone cheese, cold
4 large egg whites or 114 grams, at room temperature
In the bowl of a stand mixer or hand mixer fitted with a whisk attachment, whip egg yolks and ½ portion (¼ cup) of sugar until pale yellow, thick, and ribbon stage (falls off attachment in a ribbon-like trail that sits briefly on the surface).
Whisk in cold mascarpone, a little at a time; set aside.
In another bowl with whisk attachment, whip the egg whites and remaining ½ portion (¼ cup) of sugar, until stiff glossy peaks form. Fold the egg white mixture gently into the yolk mixture until just combined; set aside.
Coffee Soak
1½ cups or 355 milliliters very strong brewed coffee or espresso, cooled
2 tablespoons or 30 milliliters dark rum or marsala
Combine coffee or espresso and chosen alcohol in a shallow bowl and set aside.
Assembly
Ladyfingers
Mascarpone Mousse
Coffee Soak
Cocoa powder
Begin by quickly dipping ladyfingers, one at a time, into the coffee soak.
Note: Resist the urge to leave them in any longer than a quick “dip” so they won’t get soggy and lose their texture. They will soak just the right amount! Arrange one layer in the bottom of your dish, and break some up to fill in gaps if needed.
Spread ¼ of the mascarpone mousse over the ladyfingers. Repeat for the second layer.
If desired, dust this second layer with cocoa powder for a tiramisu that has more chocolate flavor.
Repeat layering until the last portion of the mousse is left. Place mousse in a pastry bag fitted with a round tip or simply cut the end off creating a ½-inch opening. Pipe rounds of mousse, starting with the outside, for the final layer and sprinkle with cocoa powder. Cover loosely with plastic wrap. Chill 4 hours or overnight before serving.
Note: Most recipes say to wait to dust with cocoa powder until serving, but I prefer to let it sit on the mousse and “bloom” for better chocolate flavor!
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