Tiramisu

(For 4 people)

You need:

For the tuiles:

• 3 egg whites
• 3.4 tablespoons (50 g) butter
• 3 tablespoons millet flour
• 1 teaspoon pure vanilla extract
• 1 tablespoon blond cane sugar
• Black sesame seeds, to sprinkle

Steps:

• Preheat the oven to 350 F and have a large baking sheet covered with parchment paper ready; set aside.
• In a bowl, beat the egg whites with the vanilla and flour and sugar. Add the melted butter. Let rest for 15 minutes.
• Using a small pastry brush, make 3-inch circles on the parchment paper. Sprinkle with sesame seeds. Cook for 6 to 7 minutes, or until golden in color. Remove from the oven and using a spatula, transfer the tuiles to a cooling rack. Repeat until you run out of ingredients. These can be stored for a week in an air-tight container.

For the tiramisu:

• 2 large eggs, separated
• 1/3 cup (80 g) blond cane sugar
• 1 teaspoon pure vanilla extract
• 7 oz (200 g) mascarpone, at room temperature
• Pinch of sea salt
• 3/4 cup prepared dark coffee
• 10 ladyfingers (I made a Gluten free version)
• Unsweetened cocoa powder, to dust

Steps:

• In a bowl, beat the egg yolks with the sugar and vanilla. Place the bowl over a pot of simmering water and continue to beat until the batter is light in color and doubles in volume.
• Beat in the mascarpone. Let cool slightly.
• Whip the egg whites firm with a pinch of salt and fold them in the egg batter.
• Have four small water glasses handy. Take 1 ladyfinger and dip it quickly in the coffee. Coat the bottom of the first glass with it, cutting it in pieces if necessary. Repeat with the other glasses.
• Cover the layer of ladyfinger with mascarpone cream and repeat another layer of ladyfingers (dipped in coffee) in each glass.
• Finish with the rest of the mascarpone cream. Cover each glass with plastic wrap and place in the fridge for at least 5 hours (or overnight, which is what I always prefer to do).
• When ready to serve, dust each glass with cocoa powder and serve with the tuiles on the side.

Note: I prefer my tiramisu without the addition of marsala or rum. It’s a question of preference.