Ingredients:
For the Ladyfingers:
- 5 medium eggs
- 130 grams white sugar
- 140 grams white flour
- 30 grams cornflour
- 80 grams powdered sugar
For the Cream:
- 200 grams mascarpone cheese
- 400 ml 38% fat cream
- 1/2 cup white sugar
- 2 tablespoons vanilla instant pudding
For Biscuit Dipping:
- 2 cups of 3% milk
For the Ganache:
- 150 grams dulce de leche
- 50 grams butter
- 100 grams sliced almonds
Instructions:
- Making Ladyfingers:
- Separate the eggs into two bowls, whites in one and yolks in another. Whip the whites with a pinch of salt, gradually adding half the sugar, until stiff peaks form.
- Whip the yolks with the remaining sugar until light and fluffy.
- Gently combine the egg mixtures, then fold in the flour and cornflour.
- Pipe the mixture into ladyfinger shapes on a baking sheet, sprinkle with powdered sugar, and bake at 180°C (356°F) for about 12 minutes. Allow cooling.
- Preparing Cream:
- In a mixing bowl, whip together the mascarpone cheese, cream, and sugar until creamy. Add the vanilla pudding mix and continue to whip until well blended.
- Assembling the Tiramisu:
- Briefly dip the ladyfingers in milk and lay them out in a dish to form a base layer.
- Spread half of the cream mixture over the ladyfingers. Dip more ladyfingers in milk and place them over the cream. Cover with the remaining cream and smooth the top. Chill for 1 hour.
- Ganache Preparation:
- Toast the sliced almonds, then set aside to cool.
- Melt the butter, stir in the dulce de leche, and then mix in the toasted almonds.
- Spread this ganache over the chilled tiramisu and smooth it out. Refrigerate for at least 3 hours before serving.
Enjoy your homemade Almond Tiramisu with Dulce de Leche!