Ingredients:
For Finger Biscuits:
1 egg white
30g sugar
1 egg yolk
30g cake flour
Powdered sugar for dusting
For Tiramisu Cream:
250g mascarpone cheese, at room temperature
25g sweetened condensed milk
1 tsp vanilla extract
200ml heavy cream
20g sugar
For Coffee Syrup:
120g brewed coffee, warm
15g sugar
Instructions:
Make Finger Biscuits:
Preheat your oven to 180°C (356°F).
In a bowl, beat 1 egg white and gradually add 30g of sugar in 3 portions to make a meringue.
Add 1 egg yolk to the meringue and mix thoroughly.
Sift 30g of cake flour into the mixture and mix thoroughly.
Transfer the batter into a piping bag with a large nozzle and pipe out the dough onto a baking sheet lined with parchment paper.
Dust powdered sugar twice over the surface of the piped dough.
Bake in the preheated oven for 8-10 minutes. Remove from the baking sheet and cool.
Make Coffee Syrup:
In a bowl, mix 120g of warm coffee with 15g of sugar until the sugar is dissolved.
Make Tiramisu Cream:
In a large bowl, mix 250g of mascarpone cheese with 25g of sweetened condensed milk and 1 teaspoon of vanilla extract.
In another bowl, whisk 200ml of heavy cream with 20g of sugar until soft peaks form.
Gently fold the whipped cream into the mascarpone mixture.
Assemble the Tiramisu:
Dip the finger biscuits into the coffee syrup and place them in your desired serving dish.
Layer with the tiramisu cream and smooth out the surface.
Refrigerate for about 3 hours to set.