Ladyfingers: Tiramisu Base
To make Tiramisu you need the base and middle "cake" layer. These are traditionally made from "Ladyfingers". The quick & easy way is to use store-bought cookies. The slow & difficult method is to make your own. Actually, it's not so slow nor very difficult.
Recipes
Joy of Cooking
Ingredients
- ½ C cake flour (we don't have this in Spain) - well sifted, 3 times, set aside
- 1/3 C confectioner's sugar (nor this either)
- 1/8 t salt (yes, this we have) - sift sugar & salt, set aside
- 1 egg (this too - w/o the salmonella fears)
- 2 egg yolks - beat egg & the 2 yolks until thick & lemon coloured
- 2 egg whites - beat until stiff (the whites, not your wrist)
Procedure
- Fold sugar mix into white.
- Beat until thick again.
- Fold egg mix in.
- Fold flour in
- Pipe into finger forms
Professional Baking
Ingredients
- 180 g egg yolks [6 oz, about 9 large]
- 90 g sugar [3 oz, big 1/3 C]
- 270 g egg whites [9 oz, about 9 whites]
- 150 g sugar[5 oz, small 2/3 C]
- 1 ml lemon juice [¼ t]
- 300 g pastry flour [10 oz, 2½ C]
Procedure
- Separated-egg sponge
Notes
- Really, yes, that's the entire procedure from the professional baking guide's instructions. The idea is that we're supposed to know what a "separated-egg sponge" entails.
Which amounts to: - Beat yolks and sugar (ingreds 1&2) over hot water & beat until it's 43C [110F] (that is, make a sabayon)
- Whip whites, sugar & lemon juice (3&4&5) until firm, moist, peaks (lemoned meringue)
- Fold these 2 mixes alternately into the flour (sabayon and meringue with flour)
- Pipe into fingers or a sheet-pan
- And we actually weigh the ingredients instead of using measuring cups or counting eggs because eggs vary in size and measuring cups are imprecise.
- This recipe makes a load more mix than the JoC one because it eventually tuns into a square shaped Tiramisu with 24 pieces
No comments:
Post a Comment