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Sunday, August 5, 2012


I would first like to thank the Italians for making this dessert possible.  Second, I would like to thank Julia Childs for giving me a ladyfingers recipe because I cannot find ladyfingers anywhere.  I know they exist because I have recipes that call for a package of ladyfingers.
The first thing I do is make the custard.
6 egg yolks
3/4 cup sugar
1 tsp vanilla
Whisk that together in a medium sauce pan.
Beat in 2/3 cup whole milk, because you always bake with whole milk because it tastes better.

Heat to boiling and boil for 1 min, stirring constantly, take off the heat and whisk for another minute or so to cool it down.  It should thicken up pretty quickly.  Pour the custard into another bowl and place plastic wrap directly onto the surface of the custard.  This keeps it from forming a film, or the hard yucky stuff on top.  Refridgerate for 1 hour or more.  Put it in the freezer for an hour if you are planning on using it shortly.  Monitor the custard so it does not freeze solid, it just needs to be cold.
Next I make the ladyfingers, since I cannot find them anywhere.
Separate 3 eggs.
To the 3 egg yolks add
1/2 cup sugar
1 tsp vanilla
Beat that together until it is a thick yellow paste
To the 3 egg whites add
a pinch of salt
Beat egg whites and salt until soft peaks form
Add 1 Tbs sugar
Beat again until stiff peaks form
1/2 cup flour.
Gently fold 1/3 egg whites and 1/3 of the flour in with the egg yolks.  Repeat two more times until all the egg whites and flour are gently folded into mixture.  It needs to remain light and fluffy.  Pour batter into a pastry bag or gallon bag and pipe out cookies about 4" long and 1" wide with 1" space in between.  If you stir them all together at once the ladyfingers turn out flat and crunchy.  They should be soft in the middle and retain some height.   Bake 300 degrees for 20 minutes until light brown.
Whipped Cream
1 and 1/4 cup heavy whipping cream
1 tsp vanilla
1 Tbs powdered sugar
Beat until stiff peaks form and refridgerate.
I can find this in every store, but no ladyfingers.
2x 8 oz containers of mascarpone cheese = 1 lb.
Beat it.
Add cold custard to mascarpone  and beat until smooth.
Make coffee, but since I never use coffee or alcohol, I make hot chocolate instead.  Swiss Miss with mini marshamallows.  But the marshmallows melted away to nothing.
Tiramisu Ingredients Assemble!
Ladyfingers - check
Whipped Cream - check
Hot chocolate - check
Mascarpone - check
Custard - check - I took this picture before I mixed mascarpone and custard together.
Cocoa powder - check
Line ungreased pan with one layer of ladyfingers.
Spoon over or brush hot chocolate onto the cookies.
Pour a layer of mascarpone custard on top of the ladyfingers.
Add a layer of whipped cream.
And Repeat.
Repeat until whipped cream is on top.
Sprinkle with cocoa powder too look more fancy.