Tiramisu is so easy to make, that it's not much added effort to just go ahead and make your own homemade lady fingers along with it. Your tiramisu will never be the same... in a good way I mean.

SUPPLIES USED:

Stand Mixer

9x9 Baking Pan

INGREDIENTS:

Ladyfingers:

3 large eggs
1/2 (108g) cup sugar
Small pinch salt
1 teaspoon (3g) vanilla extract
1 cup (148g) all purpose
Powdered sugar for dusting

Zabaglione (Tiramisu Cream):

6-7 large egg yolks (depending on size)
3/4 cup sugar (165g)
2 cups (452g) mascarpone
1 cup (235ml) heavy cream

Assembly:

2 cups (475ml) espresso or strong coffee
1/4 cup (58g) sugar
3 tablespoons brandy or rum *optional*
24-30 ladyfingers
Cocoa powder for sifting
Chocolate for grating

INSTRUCTIONS:

Create a double mixer by filling a pot with a shallow amount of water. Bring to a simmer.
In a stand mixer mixing bowl, add eggs and granulated sugar.
Continue whisking until 160 degrees F/ 71 degrees Celsius, less than five minutes otherwise it gets overheated.
Put in stand mixer in high speed for 7-10 minutes or until 2.5x original volume, soft peaks which looks like soft-serve when you are done with it
Carefully fold in vanilla extract and all-purpose flour.
Transfer mixture to a piping bag.
Pipe in sheet tray lined with parchment paper – 3 in long, 1 inch wide, 1 in of separation in between (total recipe yields 30 ladyfingers, 2 ea. half sheet trays)
Bake, and dust some powdered sugar before doing so.
Put in oven at 350 degrees F, 175 degrees Celsius 8-12 minutes until lightly brown pull and cool in wire rack

Tiramisu Ladyfinger Soaking Solution

Mix altogether

Tiramisu Cream

Whisk egg yolks and granulated sugar in a stand bowl mixer until 95 percent of sugar is dissolved.
Then using an electric mixer, whip in a double boiler until 2.5 times its original volume. (think sabayon)
Add whipped mascarpone to the egg yolk mixture. Gently fold until not lumpy.
Add whipped cream and fold gently so that it does not lose air.

Tiramisu Build