How To Make Tiramisu From Scratch

Step 1

Make the mascarpone the day before. Heat cream in a small-medium pot to 180℉, stirring frequently to prevent scorching. When temperature is reached, turn heat down to medium or low and add the lemon juice. Stir and allow to stay at 180℉ for 5 minutes then remove from heat. Cream should be thick. Place a fine mesh sieve overtop a medium sized bowl and line it with a thin dishcloth or 3 layers of cheesecloth. Pour the thickened cream into the sieve, then transfer to the refrigerator. Allow to strain overnight in the fridge.

Step 2

Make the lady fingers. Turn oven to 300℉. These can be made one day in advance or same day as making the tiramisu. Separate the 5 egg yolks into a small bowl and the 5 egg whites into another bowl (preferably the bowl of a stand mixer). Blend the coconut sugar in small blender until fine. Add 2 tbsp of the powdered coconut sugar to the egg yolks and beat with a hand mixer until the eggs turn pale, thick and creamy. Using the wire whisk of a stand mixer or hand mixer (with clean whisks), beat the egg whites with a pinch of salt and the remaining powdered coconut sugar until stiff peaks form.

Step 3

Gently fold half of the whites into the yolks, then fold in the remaining half of whites. Sift in the oat flour, baking powder and a generous pinch of salt. Fold into the flour, being careful not to stir too much.

Step 4

Pipe 50-60 ladyfingers onto parchment lined baking sheets, about 3-4 inches long and 1 inch wide. Bake at 300℉ for 20-25 minutes until golden. Turn the oven off and leave the trays in the oven with the door open for 10-15 minutes then remove from oven and allow to cool completely.

Step 5

Make the Tiramisu. Place 4 yolks in one bowl and 4 whites in bowl of stand mixer. Add 3 tbsp coconut sugar to the yolks and beat with a hand mixer until pale, thick and creamy. Next, beat the whites until stiff peaks have formed. Gradually add in 3 tbsp coconut sugar and beat until combined and smooth. Remove mascarpone from the cheesecloth and use all of it for the tiramisu.

Step 6

Add the mascarpone to the creamy egg yolks, a spoonful at a time, and beat with the hand mixer until smooth, thick and creamy. Fold the egg whites into the mascarpone mix, first folding in ⅓ of the whites, then another ⅓ and another ⅓.

Step 7

Assemble the tiramisu. Pour the cooled espresso or strong coffee into a small flat dish and dunk each lady finger in for 1 second on each side. Place the ladyfingers into a 9″x13″ baking dish to create a single layer across the bottom. Add half of the mascarpone mixture and spread in an even layer. Repeat with remaining lady fingers and mascarpone. Cover with cling wrap and refrigerate overnight or a minimum of 6 hours.

Step 8

When ready to serve, dust the tiramisu with cacao powder using a fine mesh sifter until the entire top is covered with cacao. Cut into pieces and serve.