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From a Milk Carton to Perfect Homemade Tiramisu — Easier Than It Looks

📝 Ingredients for homemade ladyfingers: - 3 eggs - ½ cup sugar (100 g) — divided evenly between the yolks and the whites. - pinch of salt - 1 cup all-purpose flour (115 g) - 2 tsp cornstarch (20 g) For the cream: - ⅔ cup powdered sugar (80 g) - 3 egg yolks - 1½ packs mascarpone (375 g) For assembling: - 1 cup freshly brewed coffee - Unsweetened cocoa powder for dusting 🧁 Instructions 1. Make the sponge base (soft ladyfinger sheet): – Separate the eggs carefully—no yolk in the whites! – Beat the yolks with half the sugar (¼ cup) until pale and fluffy. – In a clean bowl, whip the egg whites with a pinch of salt. Gradually add the remaining sugar and beat until stiff peaks form. – Fold the whites into the yolks in two additions. – Sift in the flour and cornstarch in two batches, folding gently to keep the batter light. – Transfer to a piping bag and spread the batter into a thin, even rectangle on parchment paper (roughly the shape of your mold). – Dust with powdered sugar. – Bake at 350°F (175°C) for 12–14 minutes until lightly golden. – Cool and trim the edges. 2. Make the cream: – Whisk egg yolks with powdered sugar by hand, then with a mixer until thick and pale. – Optionally, you can pasteurize the yolks over a double boiler. – Add mascarpone and beat until smooth and creamy. 3. Assemble the tiramisu: – Use a clean milk carton (cut open) or any mold you have. – Place one sponge layer at the bottom and soak it with fresh coffee. – Spread half the cream evenly. – Add the second sponge layer, more coffee, and the rest of the cream. – Chill for at least a few hours—overnight is best. – Dust generously with cocoa before serving. 🍋 Bonus: Make Your Own Mascarpone (Optional) You’ll need: – 2 cups heavy cream (500 ml, 35% fat) – 1 tbsp lemon juice or white wine vinegar Heat the cream in a double boiler to 185–195°F (85–90°C), stirring constantly. Add the lemon juice and keep stirring for 5–10 minutes until slightly thickened. Let cool, then strain through a cheesecloth-lined sieve. Refrigerate for 8–12 hours until set. 👉 Yield: about 325–350 g of mascarpone. 💡 Note: The exact yield depends on the cream quality and how long you let it drain. Expect to lose about 25–35% of the original volume as whey.