• For a tiramisu of 22 cm x 22 cm x 4 cm (8.7 inches x 8.7 inches x 1.6 inches).

Chocolate ladyfingers

• You can prepare it the day before or well in advance and freeze it.
• Preheat oven to 180°C ( 350°F ) fan-assisted (optional)
• Grease two baking sheets and draw a square with the pastry frame on parchment paper.
• Place the drawn side against the baking sheet. grease and flour.
• Beat the egg whites until stiff peaks form, then gradually add the sugar in three additions, continuing to beat to stabilize the meringue.
• Gently fold in the egg yolks one at a time with a spatula. You can use a mixer, but run it for just a few seconds to avoid deflating the mixture.
• Work from bottom to top, turning the bowl. Gradually fold in the sifted flour and cocoa powder in three additions. Mix gently.
• Pipe the mixture into a piping bag or a freezer bag, then pipe lines next to each other inside the square. Create a new line around the square, expanding it outward.
• Smooth with a spatula and dust with powdered sugar.
• Bake for about 15 minutes. Check for doneness by inserting a toothpick inserted into the center. The ladyfinger should remain soft.
• Turn out onto a towel, remove the parchment paper, and then transfer to a wire rack. Leave to cool, then cut 2 squares with the baking frame ring. Keep the scraps to make verrines. You can freeze them for later use.

Syrup to soak the ladyfinger

• Mix the hot coffee, instant coffee, sugar, and vanilla sugar.
• Bring to a boil and stir to dissolve the sugar. Let it cool down.

Tiramisu cream with mascarpone

• Soak the gelatin in cold water, ensuring it is fully covered by the water.
• Beat the egg yolks with brown sugar and half of the white sugar for 5 minutes using a mixer, along with vanilla extract and vanilla sugar. The mixture should be smooth and pale.
• Add the mascarpone and whip well for 5 minutes until smooth.
• Heat the milk and add the squeezed gelatin to it. Stir to dissolve it. Warm it slightly to ensure it melts completely. Let it cool slightly before adding it to the cream.
• Incorporate the melted gelatin into the mascarpone cream in three additions, whisking continuously.
• Whip the egg whites until soft peaks form, then add the remaining white sugar in three additions while continuing to whip. Whip until a firm, smooth meringue forms with stiff peaks.
• Gently fold this meringue into the mascarpone cream using a rubber spatula. Add it in 3 or 4 portions. You can smooth it out with a whisk very gently, being careful not to deflate the mixture.
• Place 1/3 of the cream into a piping bag with a plain tip (preferably 14 mm) and refrigerate for 2 hours.

Assembly :

• Place the baking frame ring on a serving plate with a gold cardboard underneath. Line the frame with 4 acetate sheets cut to its dimensions.
• Place a square of biscuit inside the frame and thoroughly soak it with syrup using a brush. Fill with cream using a plastic pastry scraper.
• Soak the surface of the second biscuit square that will be placed against the cream. Place it on the cream and thoroughly soak the top.
• Spread a thin layer of cream on top and smooth it out. Place it in the freezer for 2 hours to facilitate easy unmolding.
• Remove the frame and the acetate sheet. Decorate the top of the tiramisu by piping small dollops next to each other. Leave it in the refrigerator until the next day.
• The next day, dust with unsweetened cocoa powder and decorate with chocolate coffee beans before serving.
• I use the ladyfinger scraps and leftover cream (a small bowl) to make verrines that can be enjoyed on the day .
• The texture of the tiramisu mousse is simply to die for, a cloud of lightness.
• I hope you enjoy this tiramisu recipe and want to try it out. I'm looking forward to your feedback.