Tiramisu and Homemade Ladyfinger (For Adults Only)

I've gone over my head real bad this time. How could I possibly endow myself with such a task, enduring this silky amazing'ness I call Tiramisu. Tis like leaving trails of sweets to the snack cupboard which is left unlocked for a set of horrifying triplets to bring you sugar tremor.

Just a few more and I assure you, folks, I will need a new body to reside in. But its Tiramisu, you say. Its the silky amazing'ness, you say. ... End of discussion.

Tiramisu, oh tiramisu.

My relationship with food was never healthy, is never going to be healthy. My desire for desserts was once diagnosed by a psychology-student friend as an exertion of unfulfilled childhood needs. That happened before I fell in love with burgers and sandwiches. Let's just say, that changes everything.

But Tiramisu, oh dear Tiramisu. I fell in love with you the moment I laid eyes on you. Now, the recipe. I found this recipe long before I thought i could blog about baking. I have long forgotten where i found it, all i know was that, it is wicked good, but wicked.

Ladyfingers recipe 
Ingredients
4 eggs, separated
2/3 cup white sugar
7/8 cup all-purpose flour
1/2 teaspoon baking powder
3 ml Vanilla Essence
3 ml Coffee Essence
Preheat oven to 400 degrees F (205 degrees C). Line two 17 x 12 inch baking sheets with baking parchment. Fit large pastry bag with a plain 1/2 inch round tube.
Place egg whites in bowl and beat on high until soft peaks start to form. Slowly add 2 tablespoons of the sugar and continue beating until stiff and glossy. In another bowl beat egg yolks and remaining sugar. Whip until thick and very pale in color.
Sift flour and baking powder together on a sheet of wax paper. Fold half the egg whites into the egg yolk mixture. Fold in flour, and then add the remaining egg whites. Transfer mixture to pastry bag and pipe out onto prepared baking sheet. Bake 8 minutes.

Tiramisu Italiano
 Ingredients
7 egg yolks
55 g Caster Sugar
226 g Mascarpone Cheese (at Room Temp)
80 ml Marsala Wine (I used rum)
240 ml Thickened / Heavy Cream (Chilled)
200 ml brewed Espresso
4 ml Vanilla Essence
80 ml Rum
30 g Dark Chocolate
48 pieces Ladyfinger
Cocoa Powder for dusting
Boil some water.
Combine egg yolks and sugar in a heatproof bowl. Place it on top of the simmering water and mix. Whisk until pale and fluffy.
Remove from hot water and pro in 80ml Marsala wine. Mix in room temp mascarpone cheese. 
In a separate chilled bowl, whip up the cream until whipping texture. Add into the Masacarpone mixture to lighten up. 
In a heatproof pan, mix together Coffee, Chocolate, Rum and Vanilla. Chill.
Dip each ladyfinger into the coffee mixture and as neatly as possible, line the ladyfingers in a preferred container. Layer an equal amount of Mascarpone and cream mixture on top. 
 Repeat step 5 as many layers as preferred. Chill for at least 3 hours until set. Sift Cocoa Powder.

 I disliked Marsala wine but I love rum. Hence, the trade-off. I've always wanted thinner but more layers of the two. Each bite, a perfect irony between coffee rum and cheesy cream. A sweet fluffy biscuit soaked into bitter feisty coffee, covered in heavy yet silky light milky cream. A dessert perfect for both summer (served cold) and winter (warms up your body). However, this is a warning to all, it is alcoholic and it is addictive.

Love,

Jes