⅔CupBourbon, original recipe was ½ Cup but come on...
1Cupheavy cream
1poundmascarpone cheese
1Teaspoonvanilla extract
1Cuppowdered sugar
Cinnamon, for dusting
Cocoa powder, for dusting
Instructions
Preheat oven to 400 degrees. Sift cake flour, then measure and add sugar and pinch of salt. Then sift everything again on some wax paper so you can easily transport the flour.
Add eggs and 1/2 Cup + 1 Tbsp. sugar in a mixing bowl. Whisk until sugar is mostly dissolved. Then beat egg mixture on medium high for 5 minutes until you have a very light and fluffy meringue. The batter should form a ribbon that rests on top of the other batter when it drips.
Gently fold the cake flour into this mixture. Fold the flour in 1/3 at a time until it’s well mixed. Think of the batter as a foam and you want to keep as many bubbles as possible.
Once your flour is incorporated, gently fold in your room temperature melted butter.
Add the batter to a pastry bag and pipe onto a baking sheet lined with parchment paper. Coat heavily with powdered sugar.
Bake the ladyfingers at 400 degrees for 12-15 minutes.
For tiramisu, mix your cofee (cold) and brandy in a bowl.
For filling, add mascarpone (or cream cheese in a pinch) and heavy cream. Mix on high until it forms stiff peaks. Then add in vanilla and slowly stir in powdered sugar.
Dip a ladyfinger in the bourbon-coffee mixture for a few seconds. Layer dipped ladyfingers in the bottom of a 13×9 baking dish.
Next, spread on a layer of the filling. You should use about half of it. Then dust on a general layer of cocoa powder and a sprinkle of cinnamon.
Do another layer of soaked ladyfingers, followed by the rest of the mascarpone filling, and another good dusting of cocoa powder and cinnamon.
Let chill in the fridge for at least 4 hours before serving.