Best 2 Homemade Ladyfingers Recipes
**Ladyfingers: A Delicate Treat with Endless Possibilities**
Ladyfingers, also known as boudoir biscuits or savoiardi, are a classic Italian cookie that has captured the hearts of dessert lovers worldwide. These delicate and airy cookies are characterized by their oblong shape and crispy outer shell, which gives way to a soft and spongy interior. Traditionally served with a dusting of powdered sugar, ladyfingers are a versatile treat that can be enjoyed on their own or used as a component in various desserts. This article presents a collection of three ladyfinger recipes, each offering a unique twist on this timeless classic:
**1. Classic Ladyfingers:**
This recipe provides a step-by-step guide to creating the traditional ladyfingers, using simple ingredients like eggs, sugar, flour, and vanilla extract. Detailed instructions ensure that you achieve the perfect balance of crispy and soft textures.
**2. Chocolate Dipped Ladyfingers:**
For those with a sweet tooth, this recipe adds a decadent touch to the classic ladyfingers by dipping them in rich chocolate ganache. The combination of crispy cookie and smooth chocolate creates a delightful contrast in texture and flavor.
**3. Ladyfinger Trifle:**
If you're looking for an impressive dessert to serve at a special occasion, this ladyfinger trifle is sure to wow your guests. Layers of ladyfingers, creamy custard, and fresh berries create a visually stunning and delicious dessert that is perfect for any celebration.
Whether you're a seasoned baker or a novice in the kitchen, these ladyfinger recipes offer a range of options to suit your skill level and preferences. So, gather your ingredients, preheat your oven, and embark on a delightful culinary journey with these delectable treats.
HOMEMADE LADYFINGERS
Having a difficult time finding ladyfingers in the grocery store? Try baking your own! "I keep a few dozen of these light sponge cookies in my freezer to serve with fresh fruit or to use in trifles and other desserts," explains Peggy Bailey from Covington, Kentucky.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 2-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a small bowl, beat egg whites and cream of tartar until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved, about 6 minutes; set aside. , In another bowl, beat egg yolks with remaining sugar for 3 minutes or until thick and lemon colored; add water and extracts. Combine the flour, baking powder and salt; stir into yolk mixture. Fold in egg white mixture., Cut a small hole in the corner of a pastry or plastic bag; insert round tip #12. Spoon batter into bag. Pipe 3-1/2-in.-long lines 2 in. apart onto a greased and floured baking sheet. , Bake at 350° for 10-12 minutes or until lightly browned. Remove to a wire rack; cool completely. Cover and freeze for up to 1 month., To use frozen ladyfingers: Thaw in the refrigerator; dust with confectioners' sugar. Serve as a cookie or use in desserts.
Nutrition Facts : Calories 69 calories, Fat 1g fat (0 saturated fat), Cholesterol 43mg cholesterol, Sodium 39mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.
TIRAMISU ICE CREAM CAKE WITH HOMEMADE LADYFINGERS
The ice cream version of the classic Italian dessert builds on the traditional flavors by using vanilla and coffee ice cream alongside homemade ladyfingers. Martha made this recipe on Martha Bakes episode 604.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 9
Steps:
- Combine 1/4 cup sugar and 2 1/2 tablespoons water in a small saucepan and bring to a boil over medium heat, stirring occasionally. Remove from heat, then stir in espresso and coffee liqueur; let coffee syrup cool. Line a 10-by-5-inch loaf pan with plastic wrap, leaving a 4-inch overhang on both long sides of the pan.
- Spread 1/2 vanilla ice cream in bottom of prepared pan. Working quickly, dip 15 ladyfingers, one at a time, in coffee syrup and arrange in a single layer, overlapping slightly, over ice cream. (If ice cream is too soft, return to freezer to firm.) Spread coffee ice cream evenly over ladyfingers. Tap pan against counter to release any air bubbles. Repeat dipping process with remaining 15 ladyfingers and coffee syrup, and arrange on top of coffee ice cream. Spread remaining vanilla ice cream evenly over ladyfingers. Fold over plastic wrap to cover cake. Freeze until firm, at least 5 hours or overnight.
- To unmold, let cake stand at room temperature for a few minutes. Unwrap plastic from top and invert cake onto a platter; press a warm damp towel on sides and bottom of loaf pan to release cake, if needed. Remove plastic, then return cake to freezer.
- Combine egg whites and remaining 1 1/2 cups sugar in a heatproof standing mixer bowl. Set over (not in) a pan of simmering water, whisking until sugar dissolves and mixture is warm to touch, 3 to 3 1/2 minutes.
- Attach bowl to standing mixer fitted with the whisk attachment. Whisk on low speed, gradually increasing speed to high, until stiff, glossy peaks form, about 10 minutes. Add vanilla and cornstarch, and mix meringue until combined.
- Remove cake from freezer. Using an offset spatula, spread with meringue, swooping decoratively into peaks, as desired. Hold a small handheld kitchen torch at a 90-degree angle 3 to 4 inches from surface of meringue. Move flame back and forth until meringue is browned and caramelized is spots. Serve immediately.
Tips:
- Use fresh eggs at room temperature for the best results.
- Sift the flour and sugar together before adding them to the egg whites to ensure a smooth batter.
- Beat the egg whites gradually, starting on low speed and increasing to high speed as the whites begin to foam.
- Beat the egg whites until they reach stiff peaks, which means they should hold their shape when the whisk is lifted out of the bowl.
- Fold the flour and sugar mixture into the egg whites gently, using a spatula, until just combined.
- Pipe the batter onto a parchment paper-lined baking sheet in 3-inch strips.
- Bake the ladyfingers in a preheated oven at 350°F (175°C) for 10-12 minutes, or until they are golden brown.
- Let the ladyfingers cool completely before using them.
Conclusion:
Ladyfingers are a delicious and versatile cookie that can be used in a variety of desserts. They are perfect for tiramisu, trifles, and other Italian desserts. With a little time and effort, you can easily make your own homemade ladyfingers that are sure to impress your friends and family.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
