Tiramisu is a very popular Italian dessert which literally means “pick me up” metaphorically means “Make me Happy” and yes it is……..,it definitely makes one happy with a smile on face after having this super delicious dessert,a heavenly experience. Any
Egg yolks :2 large – 36 grams
Finely grated lemon zest :1/2 teaspoon
Sweetened Non-Diary Whipping cream ( Chilled Heavy Cream) :1 cup /240ml
Sugar :1/4 cup / 55gms ( *** Only if using unsweetened cream)
Vanilla Extract :1/2 Tsp
Cake Flour, sifted :1/2 cup
Egg Separated :3 large at room temperature
Granulated white sugar:2 Tbsp + 3 Tbsp
Cream of Tartar:1/8 Tsp (*** Substitute : 1/2 Tsp lemon Juice)
Confectioners sugar/Powdered Sugar for dusting the tops of the cookies
3.Cook the egg mixture over low heat, whisking constantly,for about 8 minutes or until it resembles thick custard.(do not stop whisking or less you get scrambled bits of egg) It bubbles a bit as it reaches the required consistency.
2.Now place the saucepan over low heat and cook, stirring constantly to prevent the mixture from curdling. Add the remaining milk a little at a time, still stirring constantly. After about 12 minutes the mixture will be thick, free of lumps and beginning to bubble. (If you have a few lumps, push the cream through a fine-mesh strainer.)
3. Transfer the pastry cream to a bowl and cool to room temperature. Cover with plastic film and refrigerate at least 4 hours or overnight, until thoroughly chilled.
Source: Joy Of Baking
Before preparing ladyfinger cookies,keep everything ready ,preheat the oven to 180 deg c,piping bag/ziploc cover ,line baking tray with parchment and then start working on it, so that you dont waste time and it gets into the oven at right time to get perfect texture.
1. Seperate eggs, and take the egg whites in a medium sized bowl, beat with the hand mixer. When it starts foaming well, add the cream of tartar (or lemon juice),continue to beat gradually increasing the speed to medium high.
When the beater marks show soft peaks form, add the 3 tablespoons of sugar.Continue beating for a minute more till the whites form stiff peaks,if you lift the beaters from the whites, you should be able to see peaks which stand straight. If they droop right away and fall back, you have to beat a little more. Once the whites are whipped to the right consistency, keep the bowl aside.
2.In the large bowl,take the egg yolks and the 2 tablespoons of sugar. Beat on high speed till the mixture turns thick and pale yellow.( when you raise the beaters the batter should fall back into the bowl in a slow ribbon.)
Beat in the vanilla extract. Sift the cake flour over the batter but do not fold in. Fold the whites into the egg yolk and flour mixture in three additions, mixing only until incorporated. Dont over-do this, you will be deflating the batter, knocking off the air and volume.
3. Fill the batter (with a large spoon) into the piping bag/bags. Holding the bag at about a 45 degree angle to the baking sheet, pipe the batter into 3 inch (7.5 cm) long ladyfingers, using the lines drawn on the parchment paper as your guide. Pipe the batter leaving about a 1 inch (2.54 cm) space between the cookies. When you have piped all the cookies, place the powdered sugar in a wire strainer, and lightly sift the sugar over the tops of the cookies. Bake for 9 to 12 minutes or until the ladyfingers are firm but barely browned and are still spongy when pressed with a finger.
4.Remove the baking sheets from the oven and slide the parchment paper from the baking sheets onto a wire rack. Let the ladyfingers cool for a few minutes and release them from the parchment paper, with a flat spatula, while they are still warm. If they have grown into each other, use a pizza cutter to cut. If you left them completely cool before removing them from the parchment they stick and hard to remove without breaking. Finish cooling the ladyfingers on the wire rack before using or storing. If you are not using the ladyfingers right away, freeze them. Ladyfingers stale very quickly unless they are soaked in a liquid.To store, place in a plastic bag between layers of wax or parchment paper and freeze up to 2 weeks.
Chill the containers and beaters. Use refrigerated cold water. I used readymade whipped cream powder from brand blue bird,followed the instructions on the packet ,which says to add 50gm of whipped cream powder to 90ml of water and beat over medium to high speed.You’ll get the whipped cream ready.
You may break a lady finger into two, if necessary, to ensure the base of your dish is completely covered. I have made 2 layers of ladyfingers and 2 of cream. i.e. ladyfingers at the bottom and cream on the top layer.
6. Dust the top generously with cocoa, decorate with coffee beans and chocolate curls. If you leave the cocoa dusted dessert in the fridge, it will turn a beautiful darker color gradually. Be sure to keep the Tiramisu covered airtight – a cake caddy works best. Cut into wedges and serve. Save some to eat the next day too!