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Tiramisu LadyfingersItaly

Yield: 36 sandwich cookies
Prep 45 mins Bake 450° 5 mins  per batch Cool 10 mins
Tiramisu Ladyfinger Sandwiches
  • 6  egg whites
  • 3/4  cup  sugar
  • 6  egg yolks
  • 2  tablespoons  coffee-flavor liqueur or strong brewed coffee, cooled
  • 1  teaspoon  vanilla
  • 1/2  teaspoon  instant espresso coffee powder
  • 1  cup  all-purpose flour
  • 1  recipe  Tiramisu Frosting
  •  Unsweetened cocoa powder (optional)
  •  Chocolate-covered coffee beans (optional)

1. Line three large cookie sheets with parchment paper; set aside. Preheat oven to 450 degrees F. In a large bowl beat egg whites with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add the sugar, beating until stiff peaks form (tips stand straight).

2. In a medium bowl beat egg yolks, coffee-flavor liqueur, vanilla, and instant espresso coffee powder with an electric mixer on high speed for 5 minutes or until mixture is thick.

3. Fold egg yolk mixture into beaten egg whites just until combined. Sprinkle 1/4 cup of the flour over egg mixture. Fold flour in gently, just until combined. Repeat with remaining flour, 1/4 cup at a time, being careful to not overstir.

4. Spoon batter into a decorating bag fitted with a 1/2-inch round tip. Pipe batter 1 1/2 inches apart in ladyfinger shapes (3x1-inch) on prepared cookie sheets.

5. Bake in the preheated oven for 5 to 6 minutes or until set and golden brown. Cool on cookie sheets for 10 minutes. Use a spatula to transfer to a wire rack; cool completely.

6. Spoon the Tiramisu Frosting into a decorating bag fitted with a medium star tip. Pipe frosting onto the flat sides of half of the cookies. Top each frosted cookie with another cookie, flat side down. Pipe a bit of frosting on the top of each cookie. If desired, sift with cocoa powder and top with a chocolate-covered coffee bean. Chill until ready to serve.

From the Test KitchenTO STORE:
  • Layer unfilled cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. To serve, thaw cookies, if frozen. Fill and frost cookies as directed in Step 6.
Tiramisu Frosting
  • 1 8  ounce carton  softened mascarpone cheese
  • 1/4  cup  softened butter
  • 3  tablespoons  whipping cream
  • 1  tablespoon  coffee-flavor liqueur or strong brewed cooled coffee
  • 1  teaspoon  vanilla
  • 1/2  teaspoon  instant espresso coffee powder
  • 3 1/2 - 4 1/2  cups  powdered sugar

1. In a large bowl combine one mascarpone cheese, butter, whipping cream, coffee-flavor liqueur or strong brewed cooled coffee, vanilla, and instant espresso coffee powder. Beat with an electric mixer on medium speed until light and fluffy. Gradually beat in 3 1/2 to 4 1/2 cups powdered sugar to make a frosting of piping consistency.

Nutrition Facts (Tiramisu Ladyfinger Sandwiches)
  • cal. (kcal) 134,
  • Fat, total (g) 5,
  • chol. (mg) 45,
  • sat. fat (g) 3,
  • carb. (g) 19,
  • Monounsaturated fat (g) 1,
  • Polyunsaturated fat (g) 0,
  • Trans fatty acid (g) 0,
  • fiber (g) 0,
  • sugar (g) 16,
  • pro. (g) 2,
  • vit. A (IU) 189,
  • vit. C (mg) 0,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 11,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 25,
  • Potassium (mg) 20,
  • calcium (mg) 15,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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