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1
Lady Fingers
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Preheat an oven to 350F (180C).
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Grease a large cookie sheet pan lightly with butter.
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Sift the sugar and the flour, but keep them separate.
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Whip the sugar and the eggs together for 15 minutes on high speed with a mixer until they become fairly thick and frothy.
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Lower the speed on the mixer and gradually incorporate the flour into the eggs and sugar.
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Immediately spoon the batter onto the cookie tray, forming 3 circles approximately 6 inches in diameter.
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There may be some batter leftover.
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Bake in the oven until they become golden brown, approximately 10 12 minutes.
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Transfer to a cooling rack and cool to room temperature (these are best done the day before).
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Store in a sealed container at room temperature.
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12
Assembling the Tiramisu (do this the day before it is to be served)
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13
Make the instant espresso and cool completely.
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Add the rum to the espresso.
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Mix the Mascarpone with the powdered sugar and the rum until the ingredients are completely incorporated.
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Use a round bowl 6 to 7 inches in diameter and 1 1/2 to 2 inches deep.
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Check the size of the ladyfingers; trim them to fit in the bowl if needed.
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Soak a ladyfinger in the espresso marinade for 3 seconds and place it in the bowl.
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Top the ladyfinger by spreading about 13 of the mascarpone cheese mix over the top.
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Repeat 2 more times so there are 3 soaked ladyfingers with 3 layers of the mascarpone cheese.
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The last layer should be the cheese.
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Tightly wrap in plastic and store in the refrigerator overnight.
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Serving the Tiramisu
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Leave the tiramisu in the refrigerator until it needs to be served.
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25
Unwrap the tiramisu and cover it with the coco powder and biscotti.
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26
Enjoy!
