This is a complete recipe that includes home made lady fingers match with the Tiramisu Recipe. The Tiramisu recipe is my recipe I have been working on since 2009.

Lady Finger (Sponge Finger) Recipe

(Original Sponge Finger Recipe: http://www.cookitsimply.com/recipe-0010-05s149.html - Note: Site no longer exists)
Serving: Makes 24
  • fat for greasing (Crisco All-Vegetable Shortening)
  • 2-1/4 cup - All Purpose Flour
  • 3/16 tsp - Salt
  • 9 eggs, separated
  • 1-1/2 cup - caster sugar (superfine granulated)
  1. 1.
    Grease Sponge Finger Pan (I prefer using a Brownie Cake Pan, 12-Cavity Non-Stick Square Muffin Pan). Alternatively you can use a muffin tin.
  2. 2.
    Sift the flour with the salt
  3. 3.
    Set the oven at 325f / 160c
  4. 4.
    Combine the egg yolks and sugar in a mixing bowl and beat together until pale and thick
  5. 5.
    Lightly fold in half the sifted flour mixture
  6. 6.
    In a clean, grease-free bowl, whisk the egg whites to firm peaks
  7. 7.
    Fold the egg whites very lightly into the yolk mixture with the remaining flour
  8. 8.
    Half fill the tins
  9. 9.
    Bake for 12-13 minutes
  10. 10.
    Leave to cool slightly before transferring the sponge fingers to a wire rack to cool completely

Tiramisu Recipe

This is my own personal recipe. It takes time to make but it is worth it in the end.
Serving: 13x9 Pan
  • 9 egg yolks
  • 1 cup - Caster sugar -OR- 1-1/8 Granulated Sugar
  • 1 cup - Milk
  • 2 cup - Heavy Cream
  • 3/4 tsp - Vanilla Extract
  • 1-1/2 pounds - Mascarpone Cheese
  • 3/4 cup - Espresso, Room Temperature (Slow brew is always the best espresso)
  • 6 tbsp - Marsala Wine (Opici Italian Selection Marsala Dry is what I usually use)
  • 24 Lady (Sponge) Fingers (See Recipe above)
  • Bittersweet Chocolate, Zested
  1. 1.
    In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and refrigerate for 1 hour.
  2. 2.
    In a bowl, beat cream with vanilla until stiff peaks.
  3. 3.
    With yolk/sugar mixture that was chilled, whisk mascarpone into mixture until smooth.
  4. 4.
    In a small bowl, combine espresso and marsala. Split lady (sponge) finger, layering the finger into to pieces. Dip each half in espresso/marsala mixture. When dipping make this a quick process so the finger does not soak up too much liquid.
  5. 5.
    Arrange half of the soaked lady fingers in the bottom of a 13x9 pan. Spread half of the mascarpone mixture over ladyfingers, then spread half of whipped cream over the mascarpone mixture. Repeat layers.
  6. 6.
    Zest bittersweet chocolate on top.
  7. 7.
    Cover and Refrigerate 4-6 hours, until set.
Last modified 3mo ago