Lotus Biscoff Cookies – 1 Pack

(traditionally lady fingers but I prefer these for the structure)

6 Large Eggs (only need yolk)

1 Cup Sugar

2 Cups Heavy Whipping Cream

10oz Marscapone (little over 1 container)

Cocoa Powder for topping

Orange or Lemon to zest if you like

Doubleshot of Espresso unless you make your own

GATHER INGREDIENTS

Heavy cream can stay in fridge as we want it as cold as possible

Marscapone should come out right away as we want it room temp.

Your espresso shots should be cooling down, just need room temp

a. If you make your own you can just put it in the fridge or freezer

Get a pot of water boiling (1/3 full) for your double boiler

INSTRUCTIONS:

1. Start with our eggs, separate the 6 egg yolks from whites. Then mix in 1 cup of sugar with the 6 yolks

2. If you have a stand mixer you can start your 2 cups of cream. Whip to heavy peaks.

3. Prepare a 10 minute timer, add yolk/sugar mixture to double boiler, and introduce to heat. Stir consistently for 10 minutes

a. This is the most important step, we don’t want scrambled eggs 🙂

b. Just keep it moving and keep scraping the sides with your whisk, call in a friend to help 🙂

3. After 10 minutes remove from heat. The mixture will have yellowed, sugar should be mostly dissolved.

a. You are done with heat now, you can dump water and turn off stove.

b. Allow the mixture to cool for 5-10 minutes, you can stir occasionally so it doesn’t firm up

4. While that is cooling you can whip up your 2 cups of whipping cream with a hand mixer if you didn’t start it previously in a stand mixer. Stiff peaks

a. You could certainly do this with a whisk like we did in class if you are feeling strong 🙂

5. Once the mixture is cooled a bit we will add the marscapone. 1 full 8oz container plus about 1/4 of another

a. This will mix in really nice just stir until clumps are gone

6. Then you can just dump that into the whipped cream bowl and mix until it’s all the same color!

PREPARING THE TIRAMISU

1. Place one layer of cookies along the bottom of the container, as much coverage as possible.

2. Brush espresso over the cookies with a silicon brush, don’t get them too soggy on this layer.

3. Add about half the cream (if you want 2 layers) or 1/3 if you want 3 etc. and spatula it level

4. Repeat these steps as many times as you desire, I usually just do 2 layers!

5. Place it in the fridge for at least 4 hours but overnight is best! It needs to firm up

Let’s talk equipment.

For those who ask for product recommendations I have Amazon links below:

For Tiramisu:

1. Double Boiler (of some form)

2. Whisk for the egg mixture

3. Serving Container (preferably with lid)

4. Microplane for topping

5. Small Sieve for topping

6. Silicon Basting Brush

For Espresso: 

1. Breville Espresso Machine

2. Electric Milk Frother

4. Handheld Frother

5. WDT Espresso Tool

                     a. This is totally optional, just helps with consistency

6. One asked about coffee grinding if your machine doesn’t have a grinder

a. Burr grinders will get beans small enough for espresso

b. Here’s a great one for 47$ very reasonable

c. This is the one I was going to get if I didn’t buy the machine with the built in grinder

i. this is probably unnecessarily fancy but it’s quite nice looking and they got me with the video

ii. if anyone buys this please email me what you think of it because it looks amazing.