This is an easy tiramisu recipe made with homemade ladyfingers and a light mascarpone filling. The sweetness of the ladyfingers harmonizes with the fluffiness of the cream to make the best tiramisu dish.
Separate your whites and yolks carefully: if any fat gets into the whites, they won’t whip.
Whip egg yolks with a whisk and half of the sugar until the mixture is light in color and increased in volume, about 5 minutes on high speed.
Once the eggs are pale and fluffy, whisk or stir in orange zest and vanilla extract.
In a clean bowl with a clean whisk, whip egg whites on medium to foamy (eggs will look white, not yellow). With mixer whipping on low, slowly stream in the other half of the sugar. Turn mixer to high and whip to stiff peaks. DON’T OVERMIX.
Fold egg white mixture into egg yolks ⅓ at a time.
Stir together flour, cornstarch, and salt.
Sift then fold into the batter in two parts.
Put into a piping bag fitted with ½” tip.
Pipe into 3” lengths on a parchment- or Silpat-lined baking sheet.
Sift powdered sugar on top of cookies.
Bake 12 minutes, rotating halfway through, until cookies start to turn golden brown around the edges.
Remove to a cooling rack (be careful - the powdered sugar is very hot). If you want a really intense coffee flavor in your tiramisu, dry the cookies out in a cool oven overnight.
Step 14 【Mascarpone Filling】
Arrange ladyfingers in a single layer on the bottom of a trifle dish or clear glass bowl.
Drizzle or spoon on ⅓ of the espresso. Arrange ladyfingers in an even layer on top of the cream.
Drizzle or spoon another ⅓ of the espresso.
Top with ⅓ of the mascarpone cream.
Arrange ladyfingers in an even layer on top of cream.
Drizzle with remaining espresso, and Spread the remaining cream on top, and smooth.
Sift cocoa powder on top.
Chill overnight, and serve within three days. Sift more cocoa powder on top to serve.