Tiramisu

Tiramisu is a decadent dessert to begin with, but homemade tiramisu hits differently, especially when you make your own lady fingers. You do not have to make your own lady fingers. You can just buy them, but they're pretty quick to make and freeze.
I have been told by multiple people that this is the best tiramisu they've ever had, which is a high honor, but what I believe a key to that is. #1 I don't overwhelm it with liquor, I don't drink anyway so I am not a fan of alcohol flavor, but tiramisu I've had before was so alcohol flavored it completely took over any other flavor. You put all that work into making lady finger cookies and a mascarpone custatd. Why would you want to mask it with overwhelming alcohol flavor. #2 I use kahlua. It's a coffee dessert. I think the coffee liquor is a complementary hint to it as a whole.
The recipe amount I made was for 2 8x8pan's. You can also make it in one larger pan. I was making a couple of small pans with this 8x8 to give to some friends. So I had enough lady fingers and maacarpone custard for more than the small pan here. You can make a half batch if you just want to make a pan this size.
Lady Fingers: I have always measured the lady fingers out by metric for accurate amounts
6 eggs
170 grams sugar
2 grams salt
250 grams all-purpose flour
30 grams cornstarch
Cook eggs, sugar, and salt over a double boiler until 160°F. Whip for 10 minutes or so until light, fluffy, pale yellow, and tripled in volume. Dust with cornstarch and flour, gently fold in. Pipe out into 3-4 " strips and dust with powdered sugar. Bake at 350°F for 10-12 minutes. They should look golden on the bottom but still look pretty pale on top.
Mascarpone Custard:
8 egg yolks
1 cup sugar
2 cups mascarpone
1 1/2 cup whipped cream
1/2 teaspoon vanilla extract
Whip egg yolks and sugar until pale and yellow. Add in mascarpone and whip together until combined. Separately, whip the whipped cream until stiff peaks. Gently fold into the mascarpone custard mixture.
1 1/2 cups espresso or strong coffee
1 tablespoon kahlua
Cocoa powder (for dusting)
Chocolate shavings (for garnish)
Chill tiramisu until ready to serve. It will set up as it chills. I dug into it right away, and it is fine to serve, but it's best if it chills for a little bit first.
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