During my Vegas trip I ran into some of my favorite shooters. I asked them each to tell me their all-time favorite desserts. This one goes out to Julie Golob. She is an American professional sport shooter with a ton of medals. Julie’s go-to order is Tiramisu from the Italian tiramisù (translates to “pick me up”). Since she couldn’t taste this, my husband had two servings.
6 large egg yolks, room temperature
1/2 cup sugar
16 ounces mascarpone cheese
4 large egg whites
15 Savoiardi (see recipe below)
1 cup brewed espresso room temperature, + 2 teaspoons sugar
Unsweetened cocoa powder, for garnish
Make the Savoiardi (see recipe below)
In a large bowl, whisk the egg yolks with half the sugar until pale and doubled in volume for 3 to 5 minutes. Add the mascarpone whisking well to combine.
In a clean bowl or the bowl of a stand mixer fitted with a whisk attachment, whip the egg whites and remaining sugar to soft peaks. Fold the egg whites into the mascarpone mixture.
In the serving dish you are using, spread about one third of the mascarpone cream into an even layer. Cover with a layer of the savaoirdi. Pour some coffee over each individual savaiordi so it soaks in. Spoon the remaining cream over the cookies, spreading it into an even layer. Repeat this for 2 to 3 layers depending on the size of your serving dish.
Refrigerate for at least 1 hour or up to 2 days to set the cream. Just before serving, dust the top with cocoa powder.
2/3 cup white sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
3/4 cup all-purpose flour
Preheat oven to 375 degrees F (190 degrees C). Line three jelly roll pans with parchment paper. Prepare a pastry bag with ½ inch opening.
Separate the eggs. Whisk the egg yolks with 1/2 of the sugar and all of the vanilla. Beat until very light colored. This will take about 5 minutes.
In a clean bowl, beat the egg whites until they hold soft peaks. While beating, slowly add the salt and the remaining sugar until combined. Gently fold the beaten egg whites into the egg yolk mixture. Sift the flour over the egg mixture and gently fold it in. Fill the pastry with half of the batter and pipe 3 1/2 inch fingers, 1 1/2 inches apart, in rows on the parchment paper. Continue with the second half of the batter in the same manner.
Bake at 375 degrees F for about 15 minutes until firm to the touch and golden. Remove the paper and fingers from the baking sheet and place on racks to cool.
I got the recipe here.