Ladyfingers

Le Cordon Bleu Ladyfinger Recipe

Ingredients: Eggs, 3 separated Granulated Sugar, 6 tbs Cake Flour, sifted, 3/4 c Confectioner's Sugar, 6 tbs

Directions: 1. Preheat the oven to 350 degrees, then brush 2 baking sheets with softened butter and line with parchment paper. 2. Beat the egg whites with a whisk or electric mixer until stiff peaks form. 3. Gradually beat in the ganulated sugar and continue beating until stiff peaks form again; the meringue will be glossy and smooth.. 4. Lightly beat the egg yolks with a fork, and fold into the meringue with a wooden spoon. 5. Sift the flour over the mixture and fold in gently. 6. Pipe the ladyfingers: Fit the pastry bag with the large plain tip and fill with the ladyfinger batter. 7. Pipe strips of batter 5 in. long and 3/4 in. wide diagonally onto the baking sheets, leaving 1 to 2 in. between each strip. 8. Sprinkle half the confectioner's sugar over the ladyfingers; wait 5 minutes and sprinkle with the remaining sugar. 9. Holding the parchment paper in place with your thumb, lift one side of the baking sheet and gently tap it on the work surface to remove excess confectioner's sugar. 10. Bake without opening the oven door for 10 min. 11. Then, rotate the baking sheet so the ladyfingers color evenly. 12. Cook until lightly golden, about 5 more minutes. 13. Remove the ladyfingers from the baking sheet with a metal spatula while still hot, and let cool on a rack.

A number of Tiramisu website visitors answered our call for their ladyfinger recipes. To these fine people, we offer a hearty "Heaven In Your Mouth" pat on the back.

Maylien Swenerton's Ladyfinger Recipe

Ingredients: Egg Whites, 4 Cream of Tartar, 1/4 tsp Granulated Sugar, 5 tbs + 5 tbs Egg Yolks, 2 Vanilla, 1 tsp Salt, 1/8 tsp Flour, sifted, 1-1/4 c Baking Powder, 1/2 tsp Makes about 3 dozen

Directions: 1. Beat egg whites until foamy, sprinkle in cream of tartar and beat. 2. Add 5 tbs sugar, 1 tbs at a time, continue beating until meringue is stiff but not dry. 3. In another bowl, beat together egg yolks, vanilla and salt until light. 4. Add the second 5 tbs sugar, one at a time, beat until thick. 5. Fold egg yolk mixture into egg white mixture. 6. Using cookie press with a 5/8-inch-wide half-round nozzle, and holding press in semi-horizontal position, pipe 3-inch fingers on well-greased cookie sheets. 7. Bake for 6-8 min. in a 450 oven, then remove at once to a rack to cool. 8. Sift confectioner's (powdered) sugar over tops. 9. Put on cookie sheet after cooling; free individually, pack loosely in a rigid freezer container.

Windsor Court Hotel (New Orleans) Ladyfinger Recipe
(Submitted by J. Barrett Francis)

Ingredients: Egg Yolks, 8 oz Sugar, 5 oz + 5 oz Egg Whites, 12 oz Cake Flour, sifted, 10 oz

Directions: 1. In a mixing bowl with wire attachment, whip the yolks and sugar until light and frothy; set aside. 2. In a very clean and dry mixing bowl, whip the whites until stiff. 3. Add the sugar slowly to the egg whites. 4. Add the second 5 tbs sugar, one at a time, beat until thick. 5. Fold egg yolk mixture into egg white mixture. 6. Fold the egg whites into the yolk mixture. 7. Fold in the flour. 8. Pipe onto a sheet lined with parchment paper and bake at 450 degrees until they bounce back when touched.

Eric Clever's Recipe

Ingredients: Egg Yolks, 12 Egg Whites, 15 Sugar, 9 oz Flour, sifted, 7 oz Salt, 1/2 tsp Constarch, 3-1/2 oz Lemon Rind, 1

Directions: 1. Beat egg yolks until thick and lemon colored. 2. Whip the whites until stiff, but not dry. 3. Fold the sugar into the egg whites gradually. 4. Whip until thick. 5. Fold in the egg yolks. 6. Sift the flour, cornstarch and salt together. 7. Fold dry ingredients into the egg mixture; add lemon rind. 8. With a pastry tube, pipe the mixture into finger-size strips onto a greased baking sheet and sprinkle with sugar. 9. Bake at 375 degrees (190 celsius) for about 12 minutes.

Ladyfingers
4 egg whites, large
2/3 cup of sugar
4 egg yolks, large
7/8 cup scant all purpose flour
1/2 teaspoon baking powder

Preheat oven to 400 degrees. Line two 17-inch-by-l2-by-r-inch baking sheets with baking parchment. Fit large pastry bag with a plain 1/2 inch round tube.

Place egg whites in bowl of electric mixer and whip until soft peaks start to form. Slowly add 2 tablespoons of the sugar and continue to beat until stiff and glossy. Transfer to another bowl. Add yolks to mixer bowl and stir in remaining sugar. Whip until thick and very pale in color and remove bowl from stand.

Sift flour and baking powder together onto a sheet of wax paper. Fold half the egg whites into the egg yolk mixture. Fold in the flour, and then fold in the remaining egg whites. Transfer mixture to pastry bag and pipe out onto prepared baking sheet. Bake for 8 minutes.

Specialty Baker's Classic Tiramisu Recipe

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This recipe is from Specialty Bakers, 450 S. State Rd., Marysville, PA 17053 (1-800-755-9890). It was published to promote their ladyfingers. They call themselves "The Ladyfinger Specialist Since 1901." Makes 10 to 12 servings.

Ingredients

• Egg Yolks : 6
• Sugar : 1-1/4 cups
• Mascarpone : 1-1/4 cup
• Heavy or Whipping cream : 1-3/4 cup + 1/2 cup
• Ladyfingers , 2 packages, (3 ounces each)
• Coffee Liqueur or Branded Espresso : 1/3 cup
• Confectioner' Sugar, unsifted, 1 tablespoon
• Vanilla Extract : 1/4 teaspoon vanilla
• Cocoa Powder , unsweetened, for garnish
• Chocolate Curls, enough to garnish

Directions

1. In a small mixer bowl, beat egg yolks and sugar until thick and lemon-colored, about 1 minute.
2. Place in top of double boiler over boiling water.
3. Reduce heat to low and cook 8 to 10 minutes, stirring constantly.
4. Remove from heat.
5. Add mascarpone cheese, beating well.
6. In small mixer bowl, whip cream until stiff peaks form.
7. Fold into egg yolk mixture; set aside.
8. Line bottom and side of 2-1/2 to 3-quart bowl or souffle dish with ladyfinger halves, split sides up.
9. Brush with coffee liqueur or Brandied Expresso (directions follow).
10. Spoon half of egg yolk-cream mixture into ladyfinger-lined bowl.
11. Repeat ladyfingers, espresso and cream layers.
12. Garnish with Sweetened Whipped Cream (directions follow), cocoa and chocolate curls.
13. Cover and refrigerate several hours or overnight.

Mascarpone Cheese Substitute

1. Extra ingredients needed: 1 package (8 ounces) cream cheese, 1/4 cup sour cream, and 2 tablespoons heavy or whipping cream.
2. In a large mixer bowl, beat cream cheese, sour cream, and heavy or whipping cream until blended and fluffy. Brandied Espresso
   1. Extra ingredients needed: 1/3-cup hot water, 2 teaspoons instant coffee granules, 1 teaspoon brandy.
   2. In small bowl, combine hot water and instant coffee granules.
   3. Stir until coffee is dissolved.
   4. Blend in brandy.
   Sweetened Whipped Cream
   1. In small mixer bowl, combine 1/2-cup heavy or whipping cream, 1 tablespoon unsifted confectioners' sugar, and 1/4-teaspoon vanilla extract.
   2. Whip until stiff peaks form.