I am making Tiramisu from scratch. The basis for that Italian dessert are Ladyfingers. Although you can buy them int he store, the recipe recommends “quality” ones. I figured I could make them myself, which would be quality ones. Right?
At first I thought I could just buy them, but then I remembered that I saw a recipe for Ladyfingers in Mastering the Art of French Cookingbuy Julia Child. So I decided to make them myself and I must say, it went well.
The recipe is excerpted from Mastering the Art of French Cooking by Julia Child. Copyright © 1961 by Alfred A. Knopf. Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc.
– 3 yolks
– 1/2 cup sugar
– 1 tsp. vanilla
– 3 egg whites
– pinch of salt
– 1 tbsp. sugar
– 1/2 cup flour
– icing sugar
This recipe has various stages, so you should read the instructions first.
Beat the egg yolks, sugar and vanilla together until pale yellow and creamy. Set aside.
In a different bow, beat the egg whites and salt until soft peaks form. Sprinkle the sugar over it and beat until stiff peaks form.
Scoop 1/4 of the egg whites on the egg yolk mixtures. Sift 1/4 of the flour over that and carefully fold together until partially blended. Repeat with 1/3 of the remaining egg whites and flour and fold again. Then half of the remaining egg whites and flour, finally the rest.
Be careful while folding because you do not wish to over mix otherwise the mixture will deflate. Transfer the batter into a piping bag.
The recipe recommends to grease a baking sheet and pip the ladyfinger on that. However, my cookie sheets are not that clean that I would do that. Instead I lined them with baking paper. The lady finger stuck to the paper a bit, so I assume the butter would prevent that.
Pipe 4 inch long and 1.5 inch wide fingers. Make sure you have about 1 inch space in between them, they will spread. Dust generously with icing sugar.
If you use the greased cookie sheet you can tap the excess off. The ladyfingers are suppose to stick. If you use baking paper, leave as it. The sugar will not burn.
Bake at 300F for 20 min or until slightly brown underneath the icing sugar. The outside should be crunchy and the inside soft and dry. Remove with a spatula and let cool on a wire rack.
They can be served as is, together with tea, coffee or hot chocolate. Or you use it in another recipe, like Tiramisu or Charlotte Chantilly.