General Discussion

Preheat oven: 400 degrees

2 baking sheets lined with parchment paper

Pastry bag with 1/2 inch round tip

Ladyfingers

5 large eggs
2/3 cup sugar - divided.
1 teaspoon Vanilla extract
1 cup cake flour
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1/3 powdered sugar

2 bowls - separate eggs while still cold. Yolks in one bowl. Whites the other. Cover each w/ plastic wrap and allow to reach room temperature. Takes about 30 minutes.

Electric mixer: Beat yolks and slowly pour 1/3 cup sugar into yolks on high until thick and light yellow.
Add vanilla, beat a minute to mix throughout.

Mix flour and salt together. Sift over yolk mixture. Do Not incorporate. Just allow to rest on top at this time.

Beat egg whites with cream of tartar, until soft peaks form. Then add remaining 1/3 cup sugar and mix until you get stiff peaks.

Now fold egg white mixture into yolk/flour mixture 1/3 at a time. Make sure to incorporate fully.

Fill pastry bag.

Pipe out 3 inch lines of cookie mixture onto parchment paper. Keep the mixture about 1 inch apart. Fill up both baking sheets.

Sift/lightly sprinkle powdered sugar over your ladyfinger streams.

Bake 8 minutes.

Remove from oven and lift parchment with cookies to wire rack to cool a minute. Then remove cookies from parchment paper and place on another rack to finish cooling. Longer they stay on the parchment paper the more likely they will stick and break when trying to move.

Forget about the ladyfingers for now.

Filling

The yolks of 4 large eggs
1/2 cup sugar divided
3/4 heavy cream
1 cup mascarpone
1 tablespoon orange infused honey

Coffee/liquor blend

Shallow bowl

2 cups espresso
2 tablespoons rum or rum extract - I use rum with coconut.
Blend well. Set aside.

Gather 2 tablespoons unsweetened cocoa powder.

You'll need at least 24 ladyfingers.

Back to filling

2 bowls needed

Mix egg yolks with 1/4 sugar until volume triples in size.

Mix heavy cream with remaining sugar until firm but not stiff peaks form. Mix in mascarpone until mixture is soft and spreadable.

Fold yolk mixture into mascarpone mix.

Layering your Tiramisu

Using a 2 quart baking dish, sift 1 tablespoon of cocoa over bottom of dish. Cover all the bottom.

Lightly dip a ladyfinger into espresso/rum mixture.
One ladyfinger at a time, dip into blend and arrange on bottom of baking dish on top of cocoa. Ladyfingers should be placed round side up.

Once bottom is covered with ladyfingers, spread 1/2 of your filling over cookies.

Repeat process with ladyfingers/espresso blend and layer on top of filling.

Spread remaining half of filling over top.

Sift last tablespoon of cocoa over filling.

Cover with plastic and chill.

24 hours is best for full flavor blend but 4-6 hours works too.

Can slice or scoop to serve.