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Homemade Ladyfingers:.
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Take cream cheese out of the fridge and set aside to become room temperature.
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Preheat oven to 350 degrees Fahrenheit.Get your pastry or ziplock bag ready.
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For the ziplock, cut a small opening (about 3/4 of an inch) on one of the bottom edges of the bag.
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In your mixer put on the whipping tool.
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Beat the egg yolks and 2 tablespoons of granulated sugar on high speed for about 5 minutes or until the mixture becomes thick and pale yellow.
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(When you raise the beaters the batter should fall back into the bowl in a slow ribbon.)
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Beat in the vanilla extract.
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Remove egg yolks from this bowl and put in a large separate bowl.
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Sift the loose flour over the batter but do not mix inches Rinse out the mixer bowl and the whipping tool to start the next mixture.
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In the same bowl you just rinsed, whip the egg whites until soft peaks form (when the eggs begin to look like spongy whipped cream, not quite as thick though).
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Slowly add the other 3 tablespoons of granulated sugar and whip until stiff peaks form (when the mixture is just like cool whip -- WARNING: it won't taste like cool whip).
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Hand stir the white mixture into the yolk mixture in three additions.
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Remember: only until it is mixed together -- no further!
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Put the batter in the pastry bag and squeeze the batter into 15 3-5 inch long ladyfingers on the wax paper covered baking sheet or sheets.
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Leave at least a one inch space between the ladyfingers.
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When you are out of batter, place the powdered sugar in a wire strainer, and lightly sift the sugar over the tops of the cookies.
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Bake for 8 to 10 minutes or until the ladyfingers are firm but barely browned and are still spongy when pressed with a finger.
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While baking, rinse all of your dirty dishes for the next steps.
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WARNING: If your oven seems a little steamy while baking, don't worry mine does that too --.
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Remove the baking sheets from the oven.
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Let the ladyfingers cool for a few minutes and release them from the wax paper with a spatula while they are still warm.
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Don't let them completely cool before removing them from the wax paper because they stick and its hard to remove them without breaking.
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Finish cooling the ladyfingers on the wire rack and set aside, for we will use them in the future!
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Tiramisu Parfaits:.
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Turn off the oven, you don't need it anymore.
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Whip your whipping cream until it reaches soft peaks, then mix in sugar until it reaches soft peaks.
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Slowly add 3 TBSP of sugar.
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Beat until stiff peaks.
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Take the cream out and put aside in a separate bowl.
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Try not to eat too much of it.
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You will need it later -- Clean out mixing bowl and whipping attachment once again!
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Place all of the cream cheese in the same mixing bowl used before (less dishes the better!)
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until smooth and ribbon-like.
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Dump in 1/2 cup of sugar and 2 tsp vanilla and mix on the mixer's lowest setting.
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Whisk in half of the whipped cream and 6 TBSP of chopped or grated chocolate pieces.
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Do not mix!
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Just stir., by hand until well combined.
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Then put aside.
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This is your tiramisu mixture.
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If you are using the powdered espresso, mix it with the hot water now.
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Take all of the ladyfingers and let them soak in the espresso or dark coffee.
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Tip: You might need some more liquid for the fingers to soak inches.
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Once soaked all the way through, place 3/4 of the ladyfingers into the bottom of the ramekins.
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Make sure that all of the bowls have about the same amount of ladyfingers.
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Save the other 1/4 for later --.
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Take your tiramisu mixture and evenly distribute it to each of the ramekins.
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Sift a layer of cocoa powder over each tiramisu, generously -- Place the remaining ladyfingers on top of this layer -- evenly among the bowls --.
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Take the rest of your whipped cream and evenly distribute it among the bowls.
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Cover each with plastic wrap and put in the fridge for at least four hours.
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I know, it's a bummer.
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Take them out of the fridge and coat once more with cocoa powder, generously --.
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What are you doing reading this?
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Go enjoy your dessert with five friends or family -- or if you're a pig, just eat them all yourself!
