Classic Italian Tiramisu Pie by Michele Albano
Crust
2 Cups Flour
1 tsp Salt
3/4 Cup of Crisco
5 Tablespoon of very cold water
Prepare a single crust in a 9-inch pan. Bake at 425 for 15-20 minutes or until golden brown. Let the crust cool completely.
Filling:
3 Cups Strong Coffee
32 Lady Fingers, see recipe below
10 Egg Yolks
10 Tablespoons Sugar
1-Pound Mascarpone Cheese
Kalhua flavoring to taste
2 Cups Heavy Cream
Cocoa powder
Whisk the egg yolks and sugar in a large mixing bowl until they are smooth and frothy. Add the mascarpone and Kalhua flavoring, whisk until blended and smooth.
In another bowl, beat the cream until stiff. Fold the cream into the mascarpone mixture until well-blended and smooth.
Pour the coffee in a pie tin to cool
Layer the bottom of the pie crust lightly with the cream mixture.
Dip the ladyfingers quickly into the coffee and place on top of the cream to cover the entire area.
Spread some cream mixture on top of the lady fingers
Dip the remaining ladyfingers quickly into the coffee and arrange them over the cream mixture. Spread the remaining mixture over the ladyfingers.
Refrigerate for at least 6 hours. When ready to serve, sprinkle the cocoa powder over the surface
Lady Fingers
4 Eggs, Separated
1/8 Tsp. Salt
10 Tablespoons. Sugar
2 tsp. Vanilla Extract
1/3 Cup Sifted Flour
Line Baking pans with brown paper bag
Beat the egg whites and salt until foamy. Add 2 Tablespoons of the sugar, and beat until soft peaks form. Set aside
In another bowl, beat the egg yolks until thickened. Then gradually beat in the remaining sugar and the vanilla. Beat until very thick and lemon colored
Sprinkle the flour over the egg yolk mixture. Then fold in the flour carefully. Now fold the egg yolk mixture into the egg whites.
Using a pastry tube, make 3-inch long finger shapes of batter two inches apart. Use parchment paper.
Bake in a preheated 350-degree oven for 5 minutes or until deep golden brown. Cool 2-3 minutes.
With a sharp knife, carefully remove the ladyfingers from the paper.
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