I tried to bake my own cookies used Le Cordon Bleu Ladyfinger Recipe. For first time it’s not really bad at all. Cake recipe adapted from Sophia Loren’s Recipes book.
3 eggs, separated
6 tbsp granulated Sugar
3/4 cup cake Flour, sifted
6 tbsp confectioner’s Sugar
3 eggs, separated
5 tbsp sugar
6 oz Mascarpone cheese
about 36 ladyfingers cookies
1 cup orange liqueur (I omit this)
1 cup espresso coffee
2 oz bitter chocolate, grated
1/2 cup unsweetened cocoa powder
Preheat the oven to 350 degrees, then brush 2 baking sheets with softened butter and line with parchment paper.
Beat the egg whites with a whisk or electric mixer until stiff peaks form. Gradually beat in the granulated sugar and continue beating until stiff peaks form again; the meringue will be glossy and smooth. Lightly beat the egg yolks with a fork, and fold into the meringue with a wooden spoon. Sift the flour over the mixture and fold in gently.
Pipe the ladyfingers: Fit the pastry bag with the large plain tip and fill with the ladyfinger batter. Pipe strips of batter 5 in. long and 3/4 in. wide diagonally onto the baking sheets, leaving 1 to 2 in. between each strip. Sprinkle half the confectioner’s sugar over the ladyfingers; wait 5 minutes and sprinkle with the remaining sugar.
Holding the parchment paper in place with your thumb, lift one side of the baking sheet and gently tap it on the work surface to remove excess confectioner’s sugar. Bake without opening the oven door for 10 min. Then, rotate the baking sheet so the ladyfingers color evenly. Cook until lightly golden, about 5 more minutes.
Remove the ladyfingers from the baking sheet with a metal spatula while still hot, and let cool on a rack.
Combine egg yolks and sugar in a medium-sized bowl and beat well. In a separate bowl, beat the egg whites to stiff peaks.
Combine the egg yolk mixture with the mascarpone, then fold in the egg whites to produce a creamy mixture. Arrange a tight layer of ladyfingers in a 9-by-12-inch serving dish.
Using a spoon, drizzle about half the liqueur and half the espresso over the ladyfingers. Cover the ladyfingers with the mascarpone mixture and the grated chocolate, and dust it with a little more than half the cocoa.
Cover the filling with a second layer of ladyfingers and drizzle with the remaining liqueur and espresso.
Place the dish in the refrigerator for at least 12 hours (the Tiramisu can be made 24 hours in advance).
Top with the remaining cocoa before serving.