* 3 egg yolks, room temperature * 3 egg whites, room temperature * 90g granulated sugar, divided 55g/35g * 75g all purpose flour * 30g corn starch * powdered sugar, for dusting
For Cream:
* 100ml heavy whipping cream * 30g powdered sugar * 350g mascarpone * 50-75ml strong coffee, freshly brewed and slightly cooled * unsweetened cocoa powder, for dusting
**Method:**
Biscuits
1. Preheat the oven to 230ºC/445ºF. 2. Separate the eggs. 3. Beat the egg yolks with 55g of sugar on high until light and fluffy (about 4 minutes). Should have a ribbon consistency. Set aside. 4. Beat the egg whites on high. Once they have turned white, add the 35g of sugar slowly and steadily. Beat to soft peaks and set aside. 5. Sift cornstarch and flour into a bowl. 6. Fold about 1/3 of the egg whites into the egg yolk. Once nearly incorporated, sift 1/3 of the cornstarch and flour and fold gently into the mix, careful not to deflate the batter. 7. Repeat #6 and gently fold just until all ingredients are incorporated. 8. Put the batter in a piping bag fitted with a 1A tip. 9. Pipe into 8cm/3” circles onto a baking sheet lined with parchment (aim for rounds that are slightly smaller in circumference than the serving glasses). For ladyfingers, pipe into 10cm/4″ tubes. 10. generously dust with powdered sugar and bake for 4-6 minutes until lightly golden. watch them carefully as they can easily burn. 11. Allow to cool completely on the baking sheet.
Cream:
1. While the biscuits are cooling, beat the whipping cream and powdered sugar in a bowl until just lightly whipped. 2. In a separate bowl, spread the mascarpone and stir in the lightly whipped cream in 2-3 batches. 3. Put the cream into a piping bag fitted with a 1A tip.
Assembly:
1. Pipe one layer of cream in the bottom of the serving cup or bowl. 2. Completely dunk a biscuit in the coffee, turning it over to make sure it is saturated, and layer it on top of the cream layer. Repeat and top with a final cream layer. 3. The layers should be: cream, biscuit, cream, biscuit, and one final cream layer. Dust the top with cocoa powder and serve.
Note: To enhance the coffee flavor, pour a bit of the coffee on top of each saturated biscuit layer before piping cream over it.
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Tiramisu with baked Savoiardi (ladyfingers) and without raw eggs
Yield: 4 servings, in 150ml/6oz. glasses
See how I made it [here](https://youtu.be/gOk2HfkyVpk).
**Ingredients**
For Savoiardi (Ladyfingers):
* 3 egg yolks, room temperature
* 3 egg whites, room temperature
* 90g granulated sugar, divided 55g/35g
* 75g all purpose flour
* 30g corn starch
* powdered sugar, for dusting
For Cream:
* 100ml heavy whipping cream
* 30g powdered sugar
* 350g mascarpone
* 50-75ml strong coffee, freshly brewed and slightly cooled
* unsweetened cocoa powder, for dusting
**Method:**
Biscuits
1. Preheat the oven to 230ºC/445ºF.
2. Separate the eggs.
3. Beat the egg yolks with 55g of sugar on high until light and fluffy (about 4 minutes). Should have a ribbon consistency. Set aside.
4. Beat the egg whites on high. Once they have turned white, add the 35g of sugar slowly and steadily. Beat to soft peaks and set aside.
5. Sift cornstarch and flour into a bowl.
6. Fold about 1/3 of the egg whites into the egg yolk. Once nearly incorporated, sift 1/3 of the cornstarch and flour and fold gently into the mix, careful not to deflate the batter.
7. Repeat #6 and gently fold just until all ingredients are incorporated.
8. Put the batter in a piping bag fitted with a 1A tip.
9. Pipe into 8cm/3” circles onto a baking sheet lined with parchment (aim for rounds that are slightly smaller in circumference than the serving glasses). For ladyfingers, pipe into 10cm/4″ tubes.
10. generously dust with powdered sugar and bake for 4-6 minutes until lightly golden. watch them carefully as they can easily burn.
11. Allow to cool completely on the baking sheet.
Cream:
1. While the biscuits are cooling, beat the whipping cream and powdered sugar in a bowl until just lightly whipped.
2. In a separate bowl, spread the mascarpone and stir in the lightly whipped cream in 2-3 batches.
3. Put the cream into a piping bag fitted with a 1A tip.
Assembly:
1. Pipe one layer of cream in the bottom of the serving cup or bowl.
2. Completely dunk a biscuit in the coffee, turning it over to make sure it is saturated, and layer it on top of the cream layer. Repeat and top with a final cream layer.
3. The layers should be: cream, biscuit, cream, biscuit, and one final cream layer. Dust the top with cocoa powder and serve.
Note:
To enhance the coffee flavor, pour a bit of the coffee on top of each saturated biscuit layer before piping cream over it.