I contributed the tiramisu. In wine glasses. I’d much rather receive a delicious dessert in a goblet than wine! I know we shouldn’t equate earthly things with heaven but boy oh boy, in my earthly mind, tiramisu is heavenly. Soft, creamy, cool. Who doesn’t love something like that sliding across their tongue?
And with homemade lady fingers? Mmm. I dare you not to snitch any when they are fresh from the oven.
Adapted from here
6 large egg yolks
1 1/4 cups (8 3/4 oz) white sugar
1 1/4 cups (10 oz) mascarpone cheese
1 t vanilla
1 3/4 cups (14 oz) heavy whipping cream
1/2 cup (4 oz) double strength coffee
1 recipe lady fingers (below) (or two 12-ounce packages of purchased lady fingers)
Cocoa powder, for dusting
Set up a double boiler. I use a two quart pot with an inch of water in it and set a big glass bowl on top of it. Bring the water to a simmer. Put the egg yolks and sugar in the bowl and stir/whisk for about 12 minutes or until nice and thick and warm. Remove from the double boiler and place in the fridge to cool.
When the eggs are cool, whisk in the mascarpone cheese and vanilla. In a chilled bowl, beat the whipping cream until stiff. Fold into the egg mixture.
For assembly, I used 14 wine goblets but you could use a big glass bowl instead. The layers will be coffee-dipped lady fingers, cream, coffee-dipped lady fingers, cream, cocoa powder dusting. I only dip the bottom of the lady fingers in the coffee. I don’t submerge them or they get too soggy and fall apart.
Refrigerate the tiramisu (covered) overnight or at least 6 hours to allow the flavors to meld and cream layer to set.
Recipe adapted from here
4 eggs, separated
5/8 cup (4 3/8 oz) white sugar, divided
7/8 cup (4 3/8 oz) unbleached all-purpose flour
1/2 t baking powder
Sift together the flour and baking powder. Set aside.
Beat egg whites until they form soft peaks. Add 2 tablespoons of sugar and continue beating until they form stiff, glossy peaks.
Beat the egg yolks with 1/2 cup sugar. Fold half of the egg whites into the yolks. Fold in the flour mixture and then the remaining egg white. Pipe onto parchment lined baking sheets using a half-inch tip in a pastry bag or a plastic bag with the corner cut off. Pipe them into 3/4 inch by 2 1/2 inch logs. Bake at 400 for about 8 minutes or until just starting to turn golden. Don’t let them get too brown. Remove from the cookie sheets, still on the parchment, to cooling racks. Remove from the parchment once cooled.
Storage: I would not suggest storing these. When closed into a bag or container, they get very sticky and difficult to remove from anything. If you have to store them, do so in single layers and don’t stack them, even with parchment or wax paper. They will just stick to that, too. You can make them several hours in advance and just let them sit on the counter. It doesn’t matter if they get a little stale. They are still good.
Yield: about 60 lady fingers (1 1/4 inches by 3 inches)