Ladyfingers for Tiramisu
Rated 5.0 stars by 1 users
Category
Dessert/Cake
Cuisine
Italian
Servings
18
Prep Time
15 minutes
Cook Time
15 minutes
Calories
350
Welcome to our baking channel, where today we're diving into the art of making Perfect Ladyfingers for Tiramisu from scratch!
Whether you're crafting the classic Italian Tiramisu or just love the delicate crunch and soft center of homemade ladyfingers, this tutorial is for you.
With simple ingredients and our step-by-step guide, you'll master the perfect ladyfinger that can stand alone as a delightful biscuit or become the star component of your tiramisu.
In this video, we cover:
- The secrets to achieving light, airy ladyfingers with that signature sponge-like texture.
- Tips for piping the perfect shape and size for classic ladyfinger biscuits.
- How to ensure your ladyfingers have the ideal moisture content for your Tiramisu layering.
Ingredients
- Eggs: 2 large (about 55g each)
- Granulated Sugar (for egg yolks): 10g
- Granulated Sugar (for egg whites): 50g
- Lemon Juice: 5g
- Vanilla Extract: 5g
- Cake Flour: 60g
- Powdered Sugar: for dusting
- Oven
- 2 Mixing Bowls (for separating egg yolks and whites)
- Hand Mixer or Stand Mixer
- Sifter
- Piping Bag with a round nozzle
- Baking Tray
- Parchment Paper or Silicone Baking Mat
- Spatula (for folding)
- Measuring Spoons and Cups
Kitchen Tools
Directions
Preparing the Batter:
Separate Eggs: Carefully separate the eggs into two bowls.
Whip Egg Whites: In the bowl with egg whites, add lemon juice, vanilla extract, and 50g of granulated sugar. Beat with a hand mixer until soft peaks form. Aim for a glossy and firm meringue.
Beat Egg Yolks: To the egg yolks, add 10g of granulated sugar. Beat until the mixture turns pale and creamy.
Combine: Gently fold the beaten egg yolks into the whipped egg whites using a spatula, ensuring not to deflate the meringue.
Incorporate Flour: Sift cake flour over the mixture. Fold in carefully until just combined, avoiding overmixing to maintain airiness.
Baking Ladyfingers:
Preheat Oven: Set your oven to 356℉ (180℃).
Prepare Baking Tray: Line the tray with parchment paper or a silicone baking mat for easy removal.
Pipe Ladyfingers: Transfer the batter into a piping bag fitted with a round nozzle. Pipe out ladyfingers approximately 10cm long and 1.5cm wide, leaving some space between each for expansion.
Dust with Sugar: Lightly dust the piped ladyfingers with powdered sugar to achieve a sweet, crisp exterior.
Bake: Place the tray in the oven and bake for 15 minutes, or until the ladyfingers are lightly golden and spring back when touched.
Recipe Video
Recipe Note
Notes and Tips:
- Consistency: The batter should be smooth and formable, not too runny.
- Piping: Hold the bag at a 45° angle for even-shaped ladyfingers.
- Cooling: Let the ladyfingers cool completely on the tray before using them in your Tiramisu to prevent sogginess.
Enjoy crafting these Ladyfingers, the perfect addition to your Tiramisu that promises to elevate this classic Italian dessert with homemade charm and flavor.
