Ingredients
- 3 egg whites, at room temperature
- 51/2 tbsp sugar for egg whites
- 3 egg yolks, at room temperature
- 4 tbsp sugar for egg yolks
- 5/8 cup all-purpose flour, sifted
- confectioners' sugar for dusting
Preheat oven to 350°F. Stack 4 baking sheets together in pairs: Doubling them up traps air and prevents lady fingers from drying out. Line the top sheets with parchment paper.
Fit a pastry bag with a #6 plain round pastry tip, and set it aside. Using a mixer with the whisk attachment, whip egg whites on medium-high speed until foamy. Add sugar on low speed. Whip on high speed until stiff peaks form.
In a clean bowl, whip egg yolks on medium-high speed for a few minutes. Slowly add sugar. Whip on high until pale and thick. Gently fold in whites and flour. Fill pastry bag with batter. Keeping the tip at a 45-degree angle to the pan, gently pipe 4-inch-long ladyfingers. Sift confectioners’ sugar overtop. Bake 10 to 12 minutes or until golden. Let cool on sheets.
Ingredients
- 2 package mascarpone cheese
- 3 egg, seperated
- 6 tbsp hazelnut liqueur
- 3 tbsp dark rum
- 1/4 cup coffee liqueur
- 1 cup heavy cream
- 13/4 cup espresso or strong-brewed coffee
- 1/3 cup cocoa powder
For the cream: In a saucepan over low heat, combine mascar- pone, egg yolks, and sugar and cook until light in color. Let cool at least 20 minutes. Add hazelnut liqueur, rum, and 3 tablespoons coffee liqueur. In a mixing bowl, beat egg whites until stiff. In another large bowl, whip cream until stiff peaks form. Fold egg whites, then whipped cream, into the mascarpone mixture.
Combine espresso with the remaining coffee liqueur. Place half a ladyfinger into the bottom of each cocktail glass. Soak with espresso coffee liqueur and spoon a thin layer of tiramisu cream on top. Add layers of cookies and cream, ending with cream. Chill 2 hours. When ready to serve, top each glass with a ladyfinger and a sprinkle of cocoa powder.
Recipe from Booze Cakes by Krystina Castella and Terry Lee Stone/Quirk Books, 2010.
