Imported from Instagram
Tiramisu with Homemade Ladyfingers and Gelatin
Delicate yet sturdy tiramisu made with homemade ladyfingers, coffee, mascarpone, and pâte à bombe—yolks cooked with hot sugar syrup. A small amount of sheet gelatin helps the dessert hold clean slices without changing its texture.
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Ingredients
- 100 g Egg whites (Approximately 2.5 egg whites from C0-category eggs)
- 80 g Egg yolks (Approximately 4 yolks from C0-category eggs; for the cookies)
- 100 g Sugar (For the cookies; whip 1/3 with the yolks and 2/3 with the whites)
- 45 g All-purpose flour (For the cookies)
- 45 g Cornstarch (For the cookies)
- Powdered sugar (For dusting the cookies)
- 75 g Sugar (For the cream syrup)
- 30 ml Water (For the sugar syrup)
- 80 g Egg yolks (For the pâte à bombe, approximately 4 yolks)
- 5 g Sheet gelatin (120 Bloom strength)
- Water (Cold water for soaking the gelatin)
- 250 ml Heavy whipping cream (33–35% fat; the cream, bowl, and whisk should be cold)
- 250 g Mascarpone
- 100 ml Espresso (For soaking the cookies)
- Coffee liqueur or coffee syrup (Optional; add to the espresso)
- Cocoa powder (For dusting before serving)
Steps
- 1
Preheat the oven to 200°C. Prepare a baking sheet lined with parchment paper.
- 2
Whip 80 g of egg yolks with 1/3 of the 100 g of sugar until thick, pale, and very fluffy.
- 3
In a separate bowl, whip 100 g of egg whites with the remaining sugar to stiff peaks.
- 4
Using a silicone spatula, gently fold the whipped yolks, flour, and cornstarch into the egg whites in batches.
- 5
Transfer the batter to a piping bag and pipe the cookies onto the parchment. Dust them with powdered sugar.
- 6
Bake the cookies for 4 minutes at 200°C, then reduce the temperature to 150°C and bake for another 6–10 minutes. The finished cookies should be slightly crisp on the outside but tender and dry inside.
- 7
For the cream, combine 75 g of sugar with 30 ml of water and cook the syrup to 110°C.
- 8
Begin whipping 80 g of egg yolks. Once the yolks become pale, pour in the hot syrup in a thin stream while continuing to whip. Whip until thick, pale, and fluffy—this is the pâte à bombe.
- 9
Soak the sheet gelatin in cold water. Squeeze it out, melt it over very low heat, and add it to the yolk mixture.
- 10
Whip the cold cream, starting at low mixer speed and gradually increasing it, until soft peaks form.
- 11
Using a whisk, mix the mascarpone into the whipped cream.
- 12
Add the cooled pâte à bombe to the cream-and-cheese mixture and gently whisk until smooth.
- 13
Prepare 100 ml of espresso. Add a little coffee liqueur or syrup if desired.
- 14
Quickly dip each cookie in the coffee and arrange them in the bottom of a 22 × 15 cm dish that is 5–6 cm high.
- 15
Spread half of the cream over the cookie layer and smooth it out.
- 16
Arrange a second layer of coffee-soaked cookies, then spread the remaining cream on top. Smooth the surface.
- 17
Cover the dish and refrigerate the tiramisu for at least 1 hour, or, if possible, for up to 12 hours.
- 18
Dust the tiramisu with cocoa powder before serving. Let it stand for approximately 15 minutes, then serve.
Notes
For the cookies, the source specifies a 22 × 15 cm dish that is 5–6 cm high. The chilling time may range from 1 to 12 hours. In the transcript, the temperature for the first baking stage is stated as 210°C, but the author's description specifies 200°C; the author's value has been used. The quantities of powdered sugar and cocoa are not specified—use them to taste for dusting.
Nutrition per serving
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