Ladyfinger Recipe

iskibakehouse
Oct 17
2 min read

Homemade lady fingers make the best Tiramisu.

I don't enjoy boasting or bragging, but I will when I change someone's mind about a dessert. These Ladyfingers are definitely a factor in changing my best friend's mind about Tiramisu. My best friend once told me she didn’t like tiramisu. I thought, why not prove her wrong as it's a favorite among my family and friends.

So, I decided to make it from scratch—ladyfingers and all. And after one bite, she looked at me and said, “This is delectable.” I laughed hard, and we ate it with spoons straight out of the pan.

Brown butter chocolate chunk cookie with melted dark chocolate pieces and crispy golden edges — chewy fall cookie recipe made from scratch — A Halloween Dessert: Tiramisu topped with Oreo cookie crumbs, candy pumpkins, and gummy worms

Ingredients

For the Ladyfingers: makes about 30

½ cup granulated sugar, divided (100g)
3 large eggs, separated
½ teaspoon vanilla extract
¼ teaspoon salt
1 cup all-purpose flour (120g)
5 teaspoons cornstarch
Powdered sugar, for dusting

Feel free to add whatever candy you want to decorate! Gummy spiders, marshmallows or cookeis for tombstones!

Instructions

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. For even shapes, you can trace 3-4 inch lines on the back of the parchment, then flip it over. Fit a piping bag with a 1/2-inch round tip (or snip the end).
Whip the Egg Whites
In a clean mixing bowl, beat egg whites until foamy. Gradually add half of the sugar (1/3 cup), and whip until stiff, glossy peaks form. Set aside.
Beat the Yolks In another bowl, beat the egg yolks with the remaining sugar (1/3 cup) until pale and thick (about 3-5 mins). Beat in vanilla and salt. Fold It all together
Gently pour the yolk mixture into the egg whites.
Sift in the flour (and cornstarch, if using). Gently fold until just combined. Don’t overmix.
Transfer batter into your piping bag and pipe 3-4 inch lines onto the parchment, leaving space between each.
Dust generously with powdered sugar. Let it sit for a minute, then dust again.
Bake for 15 minutes or until firm but not browned.
Slide parchment onto a rack, and while still warm, gently lift cookies off to cool fully.