These days I had party in my family, because my twin sister came to visit me in the distant Czech Republic. Maybe we didn’t had enough sun for this early cold autumn, maybe we had more London rainy weather I’ll say, but definitively we had good cheer and good food. Everything was carefully prepared, starting from the nice fuchsia/blue cake toppers and favor tags made by me and ending with the delicious food.
I’ve started from the idea that I want to cook Italian food, at least for their first day in Czech Republic, and the menu was quite simple :
– spice bread with tuna and smoked salmon spread (great story about this to read it later)
– mini tarts with pesto, tomatoes, mozzarella and herbs
– tart with artichoke, Roquefort cheese and prosciutto
– penne frittata with basil and ricotta
– Tiramisu with raspberry
– honey yogurt with raspberry
It was simple to write it down, but not so simple to cook all these precious recipes. With courage I bake my very first ladyfingers biscuits, I stirred with energy in all the creams needed for the famous italian Tiramisu. Tiramisu cake I made even before, but never with home made ladyfingers and with pastry cream and zabaglione. Reserve some time to prepare this generous cake. It will be worth it. The recipe it’s adapted from Vera’s recipe (Baking Obsession), which was using an old recipe from the “The Washington Post”, July 11, 2007.
For thesavoiardi biscuitsyou’ll need:
– 3 large eggs at room temperature, separated
– 6 tablespoons granulated sugar
– 1 teaspoon pure vanilla extract
– 100 gr flour, sifted before measuring
– 2 tablespoons powder sugar, for sifting
For the zabaglione you’ll need:
– 2 large egg yolks
– 3 tablespoons sugar
– 2 tablespoons of Grand Marnier
– ½ teaspoon finely grated lemon zest
For the pastry cream you’ll need:
– 100 ml milk
– 32 gr sugar
– 1 tablespoon of all-purpose flour
– 1/8 teaspoon salt
– ½ teaspoon finely grated lemon zest
– 1 large egg yolk
– 1/2 teaspoons pure vanilla extract
For the whipped cream you’ll need:
– 250 ml chilled whipping cream
– 1 tablespoon sugar
– ½ teaspoon pure vanilla extract
– 5 gr of soluble coffee
– 1 ½ teaspoon of gelatin
– 200 gr mascarpone cream at room temperature
– About 20 savoiardi/ ladyfinger biscuits
– 250 gr raspberries
How to make the savoiardi biscuits :
Preheat the oven to 200°C. Using an electric mixer I combined together the egg yolks, 2 tablespoons of sugar, and vanilla extract and whisked it for 4 minutes. In another bowl, I beated the egg whites, added gradually the remaining crystal sugar, and I continued beating until the egg whites form firm peaks, glossy and smooth.
Using a spatula, I fold gradually the whipped whites into the yolks. Then I sifted a half of the flour over the yolk-whites mixture. Gently, I folded it until the ingredients were barely combined. Be careful, not to overdo the folding. Add the rest of the whites over the yolk mixture, sift the rest of the flour, and then fold delicately until combined.
Using a pastry bag with a large plain tip, I piped the batter into long strips ladyfingers. It’s time now to sprinkle half the powder sugar over the ladyfingers and wait for 5 minutes. The sugar will look wet and glisten. Sprinkle then the remaining sugar. This will help to give the ladyfingers their characteristic crispness. Bake the ladyfingers for 8 minutes, until they puff up and turn lightly golden brown. Don’t overcook them!
How to make the zabaglione :
Add all ingredients in a bowl, and place it on a water bath and whisk continuously to combine. Whisk until the cream starts to be thick. Set aside and meantime prepare the pastry cream.
How to make the pastry cream :
Boil the milk over the medium heat. In a small bowl combine the sugar, flour, and salt and whisk together. Whisk in the zest and egg yolk. Once the milk has reached the boil point, add gradually the hot milk into the yolk mixture. Continue whisking and slowly pour the rest of the milk into the tempered yolk mixture.
Pour the yolk-milk mixture back into the saucepan and place the pan over the medium-low heat. Whisk vigorously and continuously until the mixture returns to a boil. Keep whisking vigorously until the pastry cream is thickened, about 3 minutes more. Put together the pastry cream with the prepared zabaglione, add the vanilla extract and whisk to combine. This mixture should be slightly warm by the time of incorporating the gelatin.
Meanwhile, measure 2 tbsp of lemon juice into a small bowl or cup. Sprinkle the gelatin over the juice and let it soften for a couple of minutes. Microwave for 10 seconds on “High” to dissolve the gelatin. Whisk a little bit of zabaglione-pastry cream mixture into the gelatin, and then whisk it back into the rest of zabaglione mixture.
How to whip the cream :
In a bowl combine the cream, sugar, and vanilla extract. Whip until medium peaks form. Separately beat the mascarpone until smooth and then, gradually mix in the zabaglione-gelatin mixture. Before folding the whipped cream, make sure the mixture is no longer warm. Add in about 1/3rd of whipped cream into the mascarpone mixture, and then fold in the rest.
Dip both sides of ladyfingers in the coffee mixture. They should be moist but not soggy. Immediately transfer each ladyfinger into the loaf pan, placing them side by side in a single layer. Add a layer of mascarpone cream. Add raspberries. Top with another layer of soaked ladyfingers. Add another layer of cream. Place the last layer of ladyfingers and finally add the last layer of cream. Decorate with yellow and red raspberries. Refrigirate the Tiramisu cake for at least 4 hours, or better – overnight.