Mini Tiramisu with vanilla and chocolate cream
We start the culinary adventure with the preparation of ladyfingers, an essential element of this refined dessert. In an atmosphere full of aromas, we will divide our tasks. First, we take care of the egg whites and yolks, carefully separating them into two large bowls. Over the egg whites, we add a pinch of salt and 50 grams of sugar, then use a mixer to obtain a fluffy and shiny meringue. It is important to mix until the egg whites become firm and have an airy consistency. In parallel, we focus on the yolks, to which we add 50 grams of sugar and a tablespoon of vanilla essence. We mix patiently until the mixture triples in volume and becomes a light, almost golden shade. This step is crucial for achieving a fine and light texture. In another bowl, we combine the flour with the starch, the mixture being sifted twice to eliminate lumps and ensure perfect uniformity. We gradually add the flour and starch mixture to the yolks, taking care to incorporate the ingredients with gentle movements using a wooden spoon. At first, the mixture will thicken, and to loosen it, we will add two tablespoons of meringue, mixing with wide movements. After we have integrated all the flour, it is time to add the meringue, and this process must be done with utmost care, so as not to lose the air in the mixture. We line a baking tray with parchment paper and place the dough in a piping bag, forming even cylinders. The oven should be preheated to 170 degrees Celsius, and the ladyfingers will bake for about 15 minutes until they become golden and slightly browned. In the meantime, we dedicate ourselves to preparing the vanilla cream. In a small pot, we combine the heavy cream, milk, and a tablespoon of vanilla essence, then we put the mixture over medium heat. It is essential that the mixture is hot but does not boil. In a separate bowl, we mix the eggs with the sugar, salt, and flour, obtaining a homogeneous mixture. When the mixture in the pot becomes hot, we pour it over the eggs, constantly mixing to avoid coagulation. Now, we return to the heat, putting the mixture in the pot to thicken for about 5 minutes, continuously stirring with a whisk. After the cream reaches the desired consistency, we cover it with parchment paper or foil for freshness and let it cool. For the chocolate cream, we will heat the heavy cream with the sugar, and when the mixture becomes very hot, we add the chocolate broken into small pieces. We whisk until the chocolate melts completely, then let the mixture cool for 5 minutes. We now reach the assembly. We take 6 ladyfingers and dip them in the chocolate cream, then place them on a rack to harden. We put them in the refrigerator for 10 minutes. The remaining chocolate cream is also placed in the refrigerator. We take the other 6 ladyfingers and, if you wish, you can scoop out the insides, but I prefer to leave them intact. We soak them with a little coffee, being careful not to use too much to avoid excessive soaking. We fill the ladyfingers with the vanilla cream using a piping bag, and on top of these, we place the chocolate-glazed ladyfingers. The chocolate cream from the refrigerator is whipped until fluffy and lightens in color. We let it chill again for 5 minutes. Finally, we decorate the ladyfingers with the remaining vanilla cream and chocolate cream, and for an extra touch of elegance, we add grated chocolate on top. This recipe not only delights the eye but also the taste buds, transforming an ordinary dessert into a true culinary masterpiece.
Ingredients
- Ladyfingers: 3 eggs
- 30 g cornstarch
- 100 g sugar
- 60 g flour
- a pinch of salt
- 1 tablespoon vanilla essence. Vanilla cream: 200 ml milk
- 300 ml liquid cream for whipping
- 2 eggs
- 125 g sugar
- 50 g flour
- 1 packet of vanilla sugar
- 1 tablespoon vanilla essence
- a pinch of salt. Chocolate cream: 150 ml liquid cream for whipping
- 200 g dark chocolate
- 50 g sugar. For soaking ladyfingers: 75 ml prepared instant coffee.
Preparation
First, we will make the ladyfingers. We separate the egg whites from the yolks and place them in two large bowls. Over the egg whites, we add a pinch of salt and 50g of sugar. We mix until we obtain a meringue. Over the yolks, we add 50g of sugar and 1 tablespoon of vanilla essence. We mix until the yolks triple in volume and lighten in color. In a bowl, we mix the flour with the starch and then sift the mixture twice. We gradually add the flour and starch mixture to the yolks. We add 1 tablespoon at a time and mix with wide movements using a wooden spoon. After a few tablespoons, the mixture thickens. To loosen the mixture, we need to add 2 tablespoons of meringue and mix with wide movements. We carefully add all the flour, one tablespoon at a time, and mix gently. After we have added all the flour, we need to gently incorporate the meringue. We add 1 tablespoon at a time and mix carefully. We line a tray with baking paper. We place the dough in a piping bag and form cylinders. We place the ladyfingers in the preheated oven at 170 degrees Celsius. We bake the ladyfingers for about 15 minutes until they are slightly and evenly browned. In the meantime, we start on the vanilla cream. We put the liquid cream for whipping, milk, and 1 tablespoon of vanilla essence in a small pot. We place the pot over medium heat until the mixture is hot. It should not boil, just be hot. In a separate bowl, we put the eggs, sugar, salt, and flour. We mix until it is homogeneous. When the mixture is hot, we take it off the heat and pour it over the egg mixture. We mix until it is homogeneous. We put the mixture back in a saucepan and let it cook on low heat for about 5 minutes until it thickens. We continuously stir with a whisk. We take it off the heat, cover the surface of the cream with baking paper or cling film for freshness, and let it cool. For the chocolate cream, we need to put the whipping cream and sugar in a saucepan over medium heat. We break the chocolate into small pieces. When the cream is very hot, we take the saucepan off the heat and add the chocolate pieces. We mix with a whisk until completely melted. We let it cool for about 5 minutes. Assembly: We take 6 ladyfingers and soak them in the chocolate cream. We place them on a rack and let them set. We put the remaining chocolate cream in the fridge for 10 minutes. We take the other 6 ladyfingers and if you want, you can hollow out the insides of the ladyfingers. I did not hollow them out. With a teaspoon, I soaked them with coffee. Do not add too much coffee as they soften very quickly. We put the vanilla cream in a piping bag and fill the ladyfingers. Over the filled ladyfingers, we place the chocolate-glazed ladyfingers. We take the chocolate cream out of the fridge and mix it until it lightens in color and thickens. We put it back in the fridge for 5 minutes. We decorate the ladyfingers with the vanilla cream and the remaining chocolate cream. On top, I added grated chocolate. I hope you like it; this is my alternative to the original Tiramisu recipe.
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