Cream Filling (single batch):
4 egg yolks
½ cup sugar
2 egg whites
1 cup heavy whipping cream
18 ounces mascarpone, room temperature
2 (7.05-ounce) packages of ITALIAN lady fingers (not all will be used). I used Vicenzi brand “Vicenzovo”
purchased at the World Market store.
6 double espressos (not 12 single espressos, but 6 double espressos). Do not use coffee (it is not strong
Unsweetened cocoa, to dust over top NOTE:
For an 11×13” casserole or cake pan I make a DOUBLE batch of the cream filling. If you use a smaller pan (8”x10”) you can use a single batch of cream filling. But, I recommend the 11×13 and a double batch of cream filling. Regardless of pan size: You do not have to double the lady fingers or espresso amounts for a double batch of filling. You just need the extra filling due to the size of the pan. Otherwise, the tiramisù isn’t moist enough. PREPARATION DIRECTIONS:
-Combine egg yolks and sugar in a large mixing bowl. Beat with a mixer on medium speed until the sugar is dissolved and the egg yolks are light in color (5-10 minutes). Make sure the sugar is dissolved, otherwise the cream will be grainy.
-In a separate bowl, whip egg whites with a pinch of salt to stiff peaks.
-In a chilled bowl, whip heavy cream to soft peaks. -Add mascarpone, a quarter at a time, to the egg yolk/sugar mixture beating until smooth with each addition.
-Using a spatula, carefully FOLD the egg whites into the egg yolk/mascarpone mixture. Do not over mix or you will deflate the egg whites.
-Using a spatula, carefully FOLD the whipped cream into the egg yolk/mascarpone/egg white mixture. TO ASSEMBLE:
-Spread some of the cream mixture in the bottom of the pan. Only a thin layer is needed here.
-Place the double espressos in a small container (I use a shallow, square Zip-Loc/Glad disposable container). Dip each ladyfinger, one at a time, into the espresso. The secret is to put the ladyfinger in, turn it over, and immediately remove it from the espresso shaking off any extra drops of espresso. Do NOT let it soak in the espresso. The ladyfingers are amazingly absorbent. SO, it is literally: into coffee, turn, remove, shake off and then place on top of the cream layer in bottom of the pan. Place the ladyfingers next to each other so they touch. At the end of the pan, break the ladyfingers (before you dip) to size to fit the last row.
-Spread a layer of the cream mixture (1/3) over the ladyfingers (this can be a thicker layer than the bottom).
-Dip and layer another row of ladyfingers TURNING AND LAYERING THEM IN THE OPPOSITE DIRECTION from the first layer. Again, break the ladyfingers at the end if necessary to make them fit.
-Spread another layer of the cream mixture (another 1/3).
-Dip and layer the final row of ladyfingers turning and layering in THE SAME DIRECTION as the first layer but make sure the broken ladyfingers are at the opposite side of the pan from the first layer.
-Top with remaining cream (the last 1/3).
-Dust top with a solid layer of cocoa so the cream is no longer visible.
-Refrigerate for at least 4-6 hours to allow the ladyfingers to absorb the cream. Actually, 8+ hours is best.