I have always loved tiramisu, but I was deterred by the fear of Salmonella infection from raw eggs. Eggs labeled as safe to eat raw are only sterilized on the shell, which is not entirely reliable. Similarly, it is recommended to wash the shells of regular eggs before consumption.
The ladyfingers were not perfect on my first attempt. Once I figure out the pattern, I will share a version of the ladyfinger recipe. For now, other biscuits can be used as a substitute.
Sugar (for egg yolk portion): 15g
2 pcs
Salt 0.5g
Vinegar 2g
Sugar (for egg white portion) 35g
Water (for egg white portion) 10g
Mascarpone
250g Coffee
90g Wine
1 bottle cap
2 Egg Whites (Ladyfingers)
46g Sugar (Ladyfingers)
Low-Gluten Flour (Ladyfingers) 55g
Egg Yolks (Ladyfingers) 2 Separate 2 eggs into whites and yolks. Beat the egg whites with 46g sugar using a whisk until stiff peaks form. Beat the egg yolks. Pour the beaten egg yolks into the meringue and mix quickly and evenly with a balloon whisk. Add 55g low-gluten flour and fold with a spatula until no dry flour remains. Transfer to a piping bag and pipe into long strips. If no piping bag is available, a disposable plastic bag, disposable glove, or egg tart mold can be used as a substitute; use whatever is on hand. Place in the oven. The oven thermometer should read 170°C and bake for 15–20 minutes. Monitor the condition; the cookies should be crisp and crunchy without burning. The first attempt at ladyfingers may not be perfect. Once adjustments are made, a more detailed tutorial will be provided. Ladyfingers are essentially a segmented sponge; for specific steps, refer to the chiffon cake episode, as the process is largely similar. If preferred, ready-made cookies can be purchased directly.Too lazy to buy coffee beans and grind them, I just went to a nearby milk tea shop and bought a cup of extra-strength Americano. If Americano is not available, do not substitute espresso, latte, or cappuccino. Take 90g of coffee and add one bottle cap of alcohol, then stir evenly to obtain coffee liqueur. Use whatever alcohol is available; it does not have to be rum.
Use a small brush to evenly brush the ladyfingers. Place the coffee liqueur-brushed ladyfingers into the mold. The ladyfinger step is complete.
Separate 2 eggs into egg whites and yolks. Whip the egg whites with 2g vinegar and 0.5g salt until soft peaks form.
Heat 35g sugar and 10g water to 118°C. If there is no thermometer, it is roughly when the large bubbles of the syrup disappear and become fine, dense small bubbles. To test: place a bowl of cold water nearby, dip a chopstick into the syrup and let it drop into the cold water; the syrup should form a soft, slightly amber small ball.
While continuing to whip the egg whites, slowly pour in the syrup a little at a time until all the syrup is added, so that the egg whites and syrup mix evenly without the egg whites being cooked.
Continue whipping for 2 minutes. This inspiration comes from Italian meringue. At this point, the meringue is more stable than before and less likely to deflate.
Whip the egg whites first, then the egg yolks, so you can wash the whisk one less time.
Whip the egg yolks until they turn slightly pale.
Heat 15g sugar and 15g water until completely dissolved. Continue whipping the egg yolks while slowly pouring in the syrup in a thin stream until all the syrup is incorporated. Ensure the egg yolks and syrup are evenly mixed without the yolks being cooked. Continue whipping for another two to three minutes. Add 250g mascarpone and 16g coffee to the egg yolk mixture separately, and continue whipping until evenly combined. Pour the combined egg yolk and mascarpone mixture into the meringue, and fold gently with a spatula until uniform to obtain a bowl of cake batter. First lay a layer of ladyfingers, then spread a layer of cake batter, followed by another layer of ladyfingers, and finally another layer of cake batter. Refrigerate for 3 to 8 hours.
