lady fingers

Add Ladyfingers to your baking repertoire with my simple, 3-part ladyfinger recipe — these meringue cookies are ideal for tiramisu, trifles, and more.

Homemade Ladyfingers

eggs & 1 egg white* (, room temperature)

vanilla

(5 ounces 142 grams) all-purpose flour

sugar

salt if liked.

Preheat the oven to 375°F (190°C) then line 2&nbsp;cookie sheets with parchment paper, set aside.

Separate the eggs, placing the yolks in a large bowl and the whites in a stand mixer fitted with a whisk attachment.

Using a large whisk or hand mixer, whip the egg yolks with 1/4 cup of the sugar, until pale and fluffy, then beat in the vanilla. Set aside.

Whip the egg whites on medium-high speed, until fluffy. Once light and fluffy add the other 1/4 cup of the sugar in a slow and steady stream while whipping. Continue to whip until the whites hold stiff peaks.

Using a large metal spoon, gently fold in the whipped whites, taking care not to deflate all of the air you have incorporated.

Once the egg white mixture and yolk mixture are almost combined sift the flour, and a pinch of salt if liked, over the batter.

Continue to gently fold until all of the flour is incorporated.

Fill a large piping bag with the batter and pipe the batter in 3 1/2 inch long lines about 1 inch apart.

Bake for 14-15&nbsp;minutes, or until just beginning to turn golden around the edges.

Allow to cool fully before storing in an airtight container. The lady finger will keep 3 days in an airtight container. They can also be frozen for up to 8 weeks.&nbsp;

Skip the store and make the most delicate Ladyfingers at home!
Get the WRITTEN INSTRUCTIONS: http://bit.ly/HomemadeLadyfingers
SUBSCRIBE HERE: http://bit.ly/GemmasBoldBakers

* Egg-Free Ladyfingers Recipe: http://bit.ly/EggFreeLadyfingers

RELATED VIDEOS & RECIPES
*  10 Minute Tiramisu: http://bit.ly/10MinTiramisu
*  Summer Berry Tiramisu: http://bit.ly/GemsBerryTiramisu

Hi Bold Bakers! Knowing how to make Homemade Ladyfingers is a key building block for everything from my 10-Minute Berry Tiramisu and my favorite 10-minute Tiramisu. While you might think this Italian staple can only be bought at the store, they are so easy to make at home and of course the result is incomparable. So let’s get baking!
 
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GET THE WRITTEN RECIPE (includes instructions and measurements): http://bit.ly/HomemadeLadyfingers

The Easiest Homemade Ladyfingers Recipe | Bold Baking Basics

These are easiest and softest homemade ladyfingers you can make from scratch. They will soak up a lot of moisture, and they are perfect to dip in your coffee or add into your next dessert.

Large Eggs ((Separate the yolks and whites))

Sugar ((Separate 1 ounce of the sugar))

All Purpose Flour

Salt

Vanilla Extract

Powdered Sugar ((Used for dusting))

Preheat your oven to 350ºF.

Place your egg yolks into the bowl of a stand mixer with the whisk attachment. Turn the mixer on low and sprinkle in your 1 ounce measurement of sugar.

Once it&#39;s combined, increase the speed to medium high and whip until the mixture triples in volume, is pale in color and forms a thick ribbon on the surface of the batter when you drizzle it onto itself. This will take about 3-4 minutes.

Combine your flour and salt together in a separate bowl.

Sift half of the flour mixture over the egg mixture and gently fold it using a spatula.

Once it&#39;s incorporated, sift in the second half of the flour and continue folding until everything is combined. Set aside.

In a separate mixer bowl, add in your egg whites with your whisk attachment.

While mixing on medium speed, sprinkle in the second measurement of sugar, then increase the speed to medium high. Continue whipping until you reach medium-stiff peaks.

 Fold ⅓ of the meringue into the egg yolk mixture using a spatula to lighten its density. This might take a few minutes to work all the meringue in but just keep folding. 

Then add in the rest of your meringue and continue folding carefully until it&#39;s homogeneous. Be careful not to over mix because you will knock out the air inside your batter and your lady fingers will not rise well.

Place your printed templates under parchment paper on 2 sheet pans (one for rounds and one for fingers) 

Fit a large piping bag fitted with an 806 piping tip then fill it with the batter. ( If you don&#39;t have a piping tip you can just cut a decent sized hole in the piping bag).

Pipe the batter on top of the circle template while holding the tip about ½ away from the pan so that the batter is not too thick. Stop piping about ¼” away from the outline of the circle because the batter will spread.

Place your 8.5”x11” sheet of paper on top of the baking sheet and place some parchment on top. Pipe your batter in 8” long lines, leaving about ⅛” of space in between each line. You will have leftover batter, I suggest piping extra cookies or another tray of lady fingers as a backup just in case you have gaps (like I did).

Sift an even layer of powdered sugar over all of the lady fingers and let it soak in for about 2 minutes.

Without the powdered sugar the fingers don’t rise as much. Place the tray in a 350” oven for 15-18 minutes. Rotate the tray halfway through baking to ensure even browning. 

Remove the ladyfingers from the oven and let them cool.  Once they have cooled gently remove them from the parchment paper to avoid them sticking and tearing later. 

https://www.youtube.com/watch?v=TEyeIRbdAHo

This ladyfinger recipe is super easy to make because it uses only 5 basic ingredients which you probably already have in your kitchen! They are the main ingredient in many popular desserts such as tiramisu, charlotte cake, and trifles. Homemade ladyfingers are way softer than the ladyfingers you’d find at a store, so they soak up much more liquid to enhance your desserts, making them super yummy and moist!

PRINTABLE RECIPE & INSTRUCTIONS ►https://sugargeekshow.com/recipe/homemade-ladyfingers/ 

LADYFINGER RECIPE ► 
7 Large Eggs (Separate the yolks and whites)
6 ounces (170 g) Granulated Sugar (Separate 1 ounce of the sugar)
7 ounces (198 g) All-Purpose Flour
1/4 teaspoon Salt
2 teaspoons Vanilla Extract
1.5 ounces (43 g) Powdered Sugar (Used for dusting)

CHAPTERS ►
00:00 Intro
00:09 Whipping the batter
01:46 Folding the batter
03:20 Piping the ladyfingers
04:44 Baking the ladyfingers
04:57 The powdered sugar trick
05:11 What to use ladyfingers for
05:25 Taste test
05:33 Bloopers

OTHER VIDEOS YOU'LL LOVE ►
Easy vanilla cake: https://youtu.be/pdd0EZ8HoZ4
Chocolate macarons: https://youtu.be/iLOaolI8Fgc
Chocolate souffle: https://youtu.be/bJxFd_Y_o94

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Making Ladyfingers From Scratch (Easy Recipe)

Easy, no-bake strawberry tiramisu cake with crushed berries and lady fingers!

No-Bake Strawberry Tiramisu Cake Recipe (video)

white granulated sugar

cornstarch

water

milk

flour

unsalted butter

oz mascarpone cheese (softened)

heavy cream (chilled)

strawberries

ladyfinger cookies

strawberries (for garnish)

Prepare the custard first to allow for cooling time. In a large mixing bowl, whisk together the egg yolks and sugar for a minute. In a separate ramekin, combine the cornstarch and water to form a slurry. Add the cornstarch slurry to the egg yolk mixture. Whisk the mixture vigorously for 2 to 3 minutes, until it's pale in color and ribbons off of the whisk.

Into a separate saucepan, add the milk and flour. Heat the milk over medium heat, whisking constantly, until the milk is steaming hot but not boiling. Slowly temper the hot milk into the egg yolk mixture - add a little bit at a time and whisk well after each addition until all the milk is added.

Pour the mixture back into the sauce pan. Cook it over medium heat, stirring constantly with a rubber spatula, for 4 to 5 minutes. The mixture will thicken and take on a pudding-like consistency. Remove it from heat and add the butter. Whisk in the butter until it's completely melted. Cover the custard with plastic wrap touching the surface and place into the refrigerator to chill.

TIP: to cool the custard down quickly, spread it in a thinner layer over a larger baking dish.

Preparing the Vanilla Custard:

Once the custard is cooled, finish preparing the filling. Add the softened mascarpone cheese and whisk until the cheese is well incorporated into the custard. Pour in the chilled heavy cream and whisk the mixture on high speed for 4 to 5 minutes until the mixture is fluffy and forms soft peaks.

For the strawberry puree, place the strawberries and sugar into a food processor or blender and pulse into a fine puree.

Making the Filling:

To assemble the cake, use a 9-inch spring form pan. Create the outer ring of ladyfingers first - dip the cookies into the puree on one side only, then place around the edge of the pan. Create the first layer of the cake the same way. Cut the cookies into smaller pieces if needed to fit. Top the first layer of ladyfingers with a generous amount of custard filling.

For the remaining layers, dip the cookies all the way into the puree for a second. Add alternating layers of cookies and custard filling. Top the cake with a layer of custard.

Place the cake into the refrigerator and chill overnight, or for at least 8 hours. When ready to serve, use a cake lifter or large spatulas to transfer the cake onto a stand. Tie a ribbon around the cake for presentation. Garnish the top with sliced strawberries when ready to serve.

Assembling the Cake:

https://www.youtube.com/watch?v=vj1I6bbNP6Q

FULL RECIPE HERE:  https://tatyanaseverydayfood.com/recipe-items/strawberry-tiramisu-cake/
The most delicate, no-bake strawberry cake! You will fall in love with this strawberry tiramisu-inspired creation! The cake layers are made using ladyfingers dipped into strawberry puree and filled with a silky smooth custard and mascarpone filling.
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Music Courtesy of Audio Network

EASY, No-Bake Strawberry Tiramisu Cake Recipe!! With Mascarpone Filling & Ladyfingers!

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