Wednesday, October 28, 2015


To make this, first set aside:

36-40 ladyfingers (If you need to make them, the recipe is at the bottom of the page.)

Mix in a bowl and set aside:

2 C espresso (It's OK if it's a little warm.)
1 T sugar
¼ C Baileys or other coffee liqueur

Place in the top of a double boiler and beat for 5 minutes or until tripled in volume:

4 egg yolks
½ C sugar

⅓ C Marsala wine, any dry sweet white wine, or sherry

Remove the bowl from the heat and add:

2½ C mascarpone cheese

Put in a clean bowl and beat until stiff peaks form:

1 C heavy cream

Mix carefully into the mascarpone mixture.

Now, to build your Tiramisu.

Use a large 9x3" glass pan or 8" square pan and start with a layer of ladyfingers. Dip the ladyfingers in the espresso mixture then layer into the bottom of the pan. Once the base is covered, add about ⅓ of the mascarpone mixture and smooth it out. Lay a second layer of dipped ladyfingers on the mascarpone then add a second batch of the mascarpone. You should have just about enough for a full three layers. Garnish it with some cocoa sprinkled on top.

Let the tiramisu set in the fridge for about an hour before serving. This can be kept in the fridge for up to 2 days.


5 large eggs

⅔ C white sugar
1 t vanilla
1 C of flour
¼ t salt
¼ t cream of tartar (if you have it)

Preheat oven to 200ºC (400ºF).

Separate the eggs, putting the whites into clean bowl. Set them aside. 

Beat the yolks and half of the sugar until they become thick and pale or about 5-10 minutes. Mix in the vanilla. Sift the flour over the yolks but don't fold it in.

Take the egg whites, and mix in the salt and cream of tartar (if you have it). Beat until peaks begin to form, then add the rest of the sugar a tablespoon at a time. Continue beating until the whites are glossy and fluffy.

Fold the whites into the yolk mixture in two batches carefully, so as to not deflate either side.

Put the batter in an icing flute (or a bag with a hole cut in one end) and squeeze tube shapes onto parchment paper about 1 inch apart. (They should be about the size and thickness of your middle finger.) 

Bake for 8 minutes, or until they are firm and light brown. Let them cool for a minute or so before removing them from the parchment paper. Cool on a wire rack for an hour. 

These will keep in an airtight container in the fridge for about a week, or you can freeze them in an airtight freezer bag (separating the layers with parchment paper).

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