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Homemade Tiramisou with a Sheet of Ladyfingers
A French‑style revisited tiramisu, made entirely from scratch: homemade ladyfingers baked on a single sheet, light mascarpone cream, coffee‑amaretto syrup and cocoa finishing. Ideal for an elegant family dessert without using industrial biscuits.
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Cost Breakdown
Critical Success Points
- • Whisk the egg whites to stiff peaks
- • Fold in the flour without deflating the meringue
- • Precise baking of the biscuit (12 min at 200°C)
- • Fold the whipped whites into the cream for lightness
- • Soak the biscuits without making them soggy
- • Chill for a minimum of 2 h
Safety Warnings
- • Handle the hot oven (200°C).
- • Raw eggs carry a salmonella risk; use fresh or pasteurized eggs.
- • Amaretto is an alcoholic beverage, consume in moderation.
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