TRIFLE LADY FINGERS RECIPES

Steps:

• Separate 4 large egg yolks, placing the yolks into the bowl of a stand mixer (or large bowl if using an electric mixer) and the whites into a small bowl. Let sit out until room temperature. Meanwhile, arrange 2 racks to divide the oven into thirds and heat the oven to 350°F. Line 2 baking sheets with parchment paper or silicone baking mats. Fit a pastry bag with a 1/2-inch round tip.
• Add 1/2 cup of the granulated sugar and 3/4 teaspoon vanilla extract to the egg yolks. Beat with the whisk attachment on medium speed until the egg yolks are lightened in color, about 2 minutes. Increase the speed to medium-high and beat until doubled in volume, very pale yellow, falls off the whisk in thick ribbons, and the whisk leaves visible lines through the egg yolk mixture when the mixer is running, about 2 minutes more.
• Transfer the mixture to a bowl. Clean and dry the stand mixer and whisk attachment.
• Add the reserved egg whites and 1/4 teaspoon cream of tartar to the stand mixer. Attach the whisk attachment and turn on to on medium-low speed. Slowly add the remaining 1/4 cup granulated sugar and beat until the mixture is foamy and beginning to grow in volume, about 2 minutes.
• Increase the speed to medium and beat until soft peaks form, about 2 minutes. Increase the speed to medium-high and beat until glossy and stiff peaks form, about 2 minutes more.
• Add half of the egg yolk mixture and fold until just combined. Add the remaining egg yolk mixture and fold until almost fully incorporated, some streaks are okay. Do not overmix.
• Sift 1 cup all-purpose flour, 4 teaspoons cornstarch, and 1/2 teaspoon kosher salt into the egg mixture. Fold together until just incorporated with no dry bits remaining, it’s okay if the mixture is not smooth. Do not overmix.
• Transfer the mixture to the pastry bag. Pipe 4-inch long ladyfingers onto the baking sheets, spacing them 3/4 to 1-inch apart, 20 per sheet. Dust an even layer of powdered sugar over the ladyfingers.
• Bake until puffed and just turning golden around the bottom, 11 to 15 minutes. Bake for a shorter amount of time for soft, chewy ladyfingers and longer for firmer, chewy ladyfingers.
• Let the ladyfingers cool completely on the baking sheets. Transfer to an airtight container and store at room temperature until ready to serve. Dust lightly with more powdered sugar before serving as desired. (If using in a dessert such as tiramisu, the ladyfingers can be stored uncovered or loosely covered at room temperature to further dry out until ready to use instead.)

Steps:

• Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon colored.
• Add mascarpone to whipped yolks. Beat until combined. In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside.
• Split the lady fingers in half, and line the bottom and sides of a large glass bowl. Brush with coffee liqueur. Spoon half of the cream filling over the lady fingers. Repeat ladyfingers, coffee liqueur and filling layers. Garnish with cocoa and chocolate curls. Refrigerate several hours or overnight.
• To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.