Exclusive Tiramisu

Ladyfinger Biscuit Recipe (1 serving): 3 egg yolks, 2 egg whites, 55g fine sugar, 70g low-gluten flour, a few drops of vanilla extract. Beat the egg whites with sugar until stiff peaks form, then add the egg yolks and vanilla extract (optional) and beat until thick. Add half of the egg white meringue and half of the sifted flour, folding gently until combined, then add the remaining egg white meringue and sifted flour, folding until evenly mixed. Transfer the batter into a piping bag and pipe strips onto a baking tray lined with parchment paper. Bake in a preheated oven at 190°C (top and bottom heat) for about 10 minutes until the surface is slightly yellow. If an 8-inch tiramisu does not need edge decorations, one batch is sufficient.

Material collection.

Pour water and fine granulated sugar into a pot, heat and bring to a boil, then turn off the heat.

Beat an egg yolk.

Slowly add the sugar water.

Beat with a whisk for 5–10 minutes, then set aside to cool.

Beat the mascarpone cheese with a mixer until smooth.

After cooling, mix the egg yolk paste evenly with the mascarpone.

Soak the gelatin sheets, which were pre-softened in cold water, and melt them over a double boiler (be careful not to overheat), then set aside for later use.

Whip the cream until it just starts to show streaks.

Add the gelatin solution to the mascarpone cheese mixture that was just folded.

Then add the light cream and mix well.

Mix Italian espresso and rum into a coffee liqueur, take a ladyfinger, and quickly roll it in the coffee liqueur. If you don't have Italian coffee, you can also use other plain coffee as a substitute.

Then lay the ladyfingers dipped in coffee liqueur to cover the bottom of an eight-inch mold.

Pour in half of the cheese mixture.

Continue to lay another layer of ladyfingers soaked in coffee liqueur, pour in the remaining cheesecake mixture, refrigerate for six hours, then unmold and decorate.

Finished product image.