Homemade Tiramisou with a Sheet of Ladyfingers
Recipe by Norbert Tarayre
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.
MediumItalianServes 8
Printable version with shopping checklist
Source Video
2h 47m
Prep
22m
Cook
23m
Cleanup
3h 32m
Total
Cost Breakdown
Total cost:$13.20
Per serving:$1.65
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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