Serves 1
Directions
- 1Separate six eggs.
- 2Beat the yolks together with 60 grams of sugar and one teaspoon of vanilla extract on high speed until it reaches the ribbon stage.
- 3Drizzle a full figure of eight into the batter before it loses shape, scrape this out and set it aside in a large bowl.
- 4Clean the bowl completely.
- 5Beat those remaining egg whites until they're nice and frothy about 30 seconds on high speed, then slowly streaming in 120 grams of granulated sugar while the mixer runs.
- 6Stop as soon as it hits stiff peaks and not a moment later.
- 7Add a third of our beaten egg whites to the egg yolks, gently folding together until combined but still streaky, then we're adding the remainder of the egg whites and even more gently folding together until again, just streaky.
- 8Sift in 170 grams of cake flour and half teaspoon of kosher salt, folding that into the mixture even more gently than previously thought possible.
- 9Transfer to a piping bag with a wide round tip.
- 10Line a rim baking sheet with parchment paper secure in place with non stick spray.
- 11Commence to piping just enough batter to fill a half sheet.
- 12Dusting the fingers down with a freshly fallen snow's worth of powdered sugar.
- 13Place it into a 375 degree Fahrenheit oven preferably with convection for about 10 to 12 minutes until it's set, lightly browned and the edges are starting to pull away from the sides of the pan.
- 14Make the mascarpone cream repeating the exact same process with the eggs and egg whites.
- 15Gently fold the egg yolks together with 450 grams of room temperature mascarpone cheese.
- 16Add a third of the egg yolks and folding gently to combine before adding the remainder.
- 17Gently fold 1 cup of heavy cream to a state of whipped creamedness.
- 18Excise the Ladyfingers from their baking vessel invert onto another sheet pan.
- 19Cut directly down the center.
- 20Put a little bit of the mascarpone cream, placing down our first layer saturating it with coffee allow to cool to room temperature.
- 21Use a pastry brush to translate that coffee into the ladyfingers.
- 22Top the first layer with a little less than half of our mascarpone cream, spreading that out nice and even topping with the second layer of Ladyfingers and repeating the coffee saturation process almost a cup total of coffee went into my layers of Ladyfingers.
- 23Apply the top decorative layer of mascarpone cream pretty much however you want.
- 24Generously dust with cocoa powder.
- 25Cover and fridged for at least four hours.
- 26Give your knife a quick bath in some hot water before each cut and serve.
Ingredients
- 6 eggs
- 60 grams sugar
- 1 teaspoon vanilla extract
- 120 grams granulated sugar
- 170 grams cake flour
- 0.5 teaspoon kosher salt
- 5 eggs
- 50 grams sugar
- 25 grams sugar
- 450 grams mascarpone cheese
- 1 cup heavy cream
- 1 cup coffee
- 2 tablespoons marsala wine
- cocoa powder
Equipment
Moccamaster coffee brewercutting boardknifepasta machinefrying pancupbowllemon zesterwhisktongsthermometermixerbaking sheetparchment papernon-stick spraywide round tip piping bagspatularim baking sheetoven
Tips
- Perfect coffee is a science and an art.
- Moccamaster coffee brewers make it easy to brew the perfect cup every time.
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