Tiramisu (Finally)

Tiramisu is easy.
Much, much easier than I made it.


I thought I would be super cool and made my own lady fingers. It did not work out, at all. My lady fingers were strange rubbery and flat. The ones I bought at the store the next day were lovely and crisp.
As much as I love baking, sometimes things just go wrong. I think the recipe required much more flour than it called for and my oven was too hot.
Do not be discouraged by my cookie failure though, tiramisu is a work out for your mixer, but it amazingly simple. Especially if you use a nice brand of lady fingers. Look for these in the bakery o international section of your grocery store.
The mascarpone might also take some special searching, check the fancy cheese section. (Mascarpone is a special extra creamy Italian cream cheese.)

I reworked this recipe to omit the alcohol, but feel free to use the alcohol version. (I'm 19, so it's just easier to remove the alcohol from a recipe than try to acquire some for cooking.)
Definitely make this the night before, sitting around and waiting for it to set up is maddening!

Tiramisu

2 1/3 cups of very strong coffee

3/4 cup of sugar plus 1 tablespoon divided

4 large eggs, separated

1 pound mascarpone (2 1/2 cups)

1 cup chilled heavy cream

36 savoiardi (crisp Italian ladyfingers; from two 7-ounce packages)

1 cup chocolate chips

1 tsp vanilla extract

Combine egg yolks, 1/2 cup of sugar and vanilla in a metal bowl, set over a saucepan of barely simmering water using a whisk or handheld electric mixer for 2 minutes, until foamy. Set aside an let cool.

Beat the egg whites (make sure the egg whites are cold when you do this) and a pinch of salt into soft peaks (not quite thick, still foamy) with a mixer. Then add 1/4 cup of sugar and beat into stiff peaks. Set aside.














**Stiff peaks ideally means that you can flip the bowl upside down and the eggs won't fall out, only try it if you're sure it's right and really want to impress someone.

Beat chilled cream in a separate bowl until it resembles whipped cream (because basically that's what it is.) Set aside.



Mix together the mascarpone and egg yolk/sugar mixture until just combined.




Now it's time to fold. Important folding tips:
1.) Be gentle, you want to incorporate everything, but keep it fluffy.
2.) Only fold in half at a time, you can't rush this.
3.) Use a rubber spatula.
4.) Pretend to be a fancy chef and lecture anyone near by about the importance of not deflating the mixture.
5.) Don't Panic! It will taste just as delicious if it isn't very fluffy.















First fold in the egg whites.
Then fold in the cream.
Set aside the giant bowl of deliciousness.





Pour the coffee and a tablespoon of sugar into a bowl. Open the lady fingers and get you trifle dish/ baking dish ready. Dip each lady finger in the coffee or brush the coffee on with a pastry brush. Line the bottom of the dish with lady fingers.















Spread some of the fluffy mascarpone mixture over the lady fingers. (If you plan to do just 2 layers of lady finger use half the mascarpone mixture here, if you plan to make 3 layers, use a third of the mixture).













Make another layer of lady fingers dipped in coffee and then mascarpone mixture. Repeat until the dish is full.

Sprinkle chocolate chips over the top. Let it set in the refrigerator for 6 hours or overnight.



Serve with leftover lady fingers.