-
1
Ladyfingers:
-
2
Preheat oven to 350 degrees F.
-
3
Butter a 12 by 16-inch baking tray. Line with parchment paper and brush again with butter.
-
4
In a mixing bowl, whip the egg yolks with 1/4 cup sugar until ribbony and light in color. Reserve. In another mixing bowl, whip the egg whites to soft peaks. Slowly add the remaining 1/4 cup sugar and continue to whip to medium peaks.
-
5
Sift the flour again. With a rubber spatula, fold half of the flour mixture into the yolk mixture. Fold in 1/2 of the egg white mixture. Then fold in the remaining 1/2 flour mixture. Lastly, fold in the remaining 1/2 egg white mixture.
-
6
Pour the batter into prepared baking tray and with an offset spatula, carefully spreading the batter to fill the tray.
-
7
Bake for 12 to 15 minutes until done and golden in color. Remove from the oven and allow to cool to room temperature. Use as needed.
-
8
This can be made up to 2 weeks in advanced, wrapped in plastic wrap and foil and stored in the freezer.
-
9
Mascarpone Cream:
-
10
In a medium bowl, whisk together the egg yolks and sugar. Add the Marsala and brandy. Place over a double-boiler and cook until mixture reaches 160 degrees F. Continue to cook mixture for another 5 minutes, until the mixture resembles a thick paste (this is a sabayon).
-
11
Remove from the double-boiler and cool mixture over ice bath, until room temperature.
-
12
Whip the mascarpone cheese to soft peaks. Fold into the cooled sabayon until well incorporated.
-
13
Use as layers in the tiramisu or as needed. Can be made up to 4 hours ahead.
-
14
Espresso Syrup:
-
15
Brew fresh espresso. To 1 cup of hot espresso, add the brown sugar, sugar, lemon juice and vanilla extract. Stir until dissolved.
-
16
Assembly:
-
17
Divide the sheet of ladyfinger into 2 (8 by 10-inch) sheets. Divide espresso syrup into 2 portions. Divide the mascarpone cream into 3 portions.
-
18
To assemble, spread the first portion of the mascarpone cream at the bottom of a deep (8 by 10-inch) mold topped with 1 sheet of ladyfinger.
-
19
Pour 1 portion of espresso syrup on to layer of ladyfinger until soaked. Repeat process. Lastly, top with the remaining mascarpone cream and cover with grated chocolate.
-
20
Cover mold and refrigerate at least 2 hours before serving.
