Taro-Misu with Homemade Taro & Purple Sweet Potato Lady Fingers

1. Taro & Purple Sweet Potato Lady Fingers – Adjust the oven rack to the middle position and preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper, or lightly grease a silicone ladyfinger mold with nonstick spray and place it on a baking sheet. Fit a large piping bag with a ½-inch round tip. Separate the eggs, placing the yolks in a large mixing bowl and the whites in the bowl of a stand mixer fitted with the whisk attachment. Using a hand mixer, beat the egg yolks with half of the granulated sugar until pale yellow, thick, and fluffy. Mix in the vanilla extract and Suncore Foods® Lilac Taro Yam Powder until smooth. Gently fold in the lemon juice with a silicone spatula. In a separate clean bowl, whip the egg whites on medium-high speed until foamy. Gradually add the remaining sugar while continuing to whip until glossy stiff peaks form. Gently fold the whipped egg whites into the yolk mixture in three additions, taking care not to deflate the batter. In a separate bowl, whisk together the flour, cornstarch, Suncore Foods® Purple Sweet Potato Powder, and salt. Gradually fold the dry ingredients into the egg mixture until no streaks of flour remain. Transfer the batter to the prepared piping bag. Pipe ladyfingers approximately 3 inches long by 1 inch wide, leaving about 1 inch between each. If using silicone mold, pipe batter into each mold filling about ⅓ full from one end to the other. Dust generously with powdered sugar. Bake for 12–15 minutes, until puffed and lightly golden. Repeat with the second tray if needed. Allow the ladyfingers to cool completely on the baking sheet or remove from silicone mold to cool completely on a cooling rack.
2. Taro Milk Soak – Whisk together the whole milk and Suncore Foods® Lilac Taro Yam Powder. Pour mixture through a fine mesh sieve to remove any clumps and air bubbles. Refrigerate until ready to assemble.
3. Mascarpone Sabayon Cream – Fill a small saucepan with about 1 inch of water and bring it to a gentle simmer. In a heatproof bowl, whisk together the egg yolks and granulated sugar. Place the bowl over the simmering water, making sure the bottom of the bowl does not touch the water. Continuously whisk the mixture until it becomes pale, thick, and glossy, reaching 160°F (71°C). This cooked egg mixture is the sabayon. Remove the bowl from the heat and allow the sabayon to cool until just slightly warm. Whisk the mascarpone cheese into the sabayon with a hand mixer until fully incorporated. In another clean bowl, whip the heavy cream to medium-stiff peaks. Gently fold the whipped cream into the mascarpone mixture until smooth, light, and airy.
4. Assemble – Briefly dip each ladyfinger into the prepared taro milk soak. The cookies should be moistened but not soggy. Spoon a layer of mascarpone sabayon cream into individual serving glasses or dessert cups. Arrange a layer of soaked ladyfingers, breaking them to fit when necessary. Spoon or pipe a generous layer of mascarpone sabayon cream over the ladyfingers. Finish each Taro-misu with a generous dusting of Suncore Foods® Lilac Taro Yam Powder. Refrigerate for at least 4 hours, or overnight, before serving for the best flavor and texture.