I made this over Christmas in individual footed glass desert dishes. If you make the ladyfingers yourself, you can make them in any shape you want to fit your dishes:) The extra egg whites make great meringue cookies!
Homemade Ladyfingers (from Emeril):
2 tablespoons butter
3/4 cup plus 2 tablespoons sifted flour
4 egg yolks
1/2 cup sugar
4 egg whites, beaten until stiff
Pinch of salt
1 teaspoon vanilla
powdered sugar for dusting
1. Preheat the oven to 350 degrees F. Grease and flour 2 baking sheets with 2 tablespoons butter and 2 tablespoons of flour.
2. Put the eggs and sugar in a large mixing bowl, and with an electric mixer fitted with a wire whisk beat on medium-high speed until the mixture is pale yellow, thick, and has tripled in volume, about 8 minutes, using the mixer.
3. Add the egg whites, remaining 3/4 cup flour, salt and vanilla, fold to mix thoroughly so the mixture is smooth. Fill a large pastry bag with a 3/4-inch plain tube with the mixture. Pipe fingers about 4 1/2-inches in length on to the baking sheet (or any shape you want). Dust the ladyfingers with powdered sugar. Bake until for 15 to 18 minutes, or until just firm on the outside and soft in the center
6 egg yolks
3/4 cup white sugar
16 oz. cream cheese (or mascarpone if you want an additional expense)
1 3/4 cups heavy whipping cream
Homemade ladyfingers (or 2 (12 ounce) packages ladyfingers)
2/3 cup very strong coffee
1/3 cup coffee flavored liqueur
unsweetened cocoa powder, for dusting
1/2 c. heavy whipping cream (if desired)
1. Whisk together the egg yokes, sugar, and 1/2 c. of the heavy cream. In a double boiler constantly whisk the egg mixture until it is thickened and just starting to boil. Remove from heat immediately or else the mixture will get chunky... and no one likes scrambled egg in tiramisu
Let chill in the fridge for at least 1 hour.
2. In a mixing bowl whip 1 1/4 c. heavy cream. When done set aside.
3. In a second bowl, whip the cream cheese until soft.
4. The really strong coffee can be made by running your coffee through the grounds several times. Mix the coffee and liqueur and baste the ladyfingers with the liquid. Keep basting until every drop is absorbed. Layer the soaked ladyfingers in the bottom of your dish (spring form pan (sides too), trifle dish, individual dishes)
5. Mix the chilled egg mixture into the whipped cream cheese. Fold in the whipped cream.
6. Alternate layers of ladyfingers and filling until all supplies are used.
7. Cover the dish and refrigerate at least overnight. These really taste best after sitting for a day. Just before serving garnish with more whipped cream and coco powder.