Ladyfingers by Passion. Only Three Ingredients. A recipe to try right away! It’s believed that ladyfingers originated in the House of Savoy and have rightly kept their name over time. At one time, they were mainly used as a delicate biscuit to offer to guests. Over time, they have been valued as the main ingredient for many traditional desserts, including tiramisu, trifle, bonet, charlotte, and many other desserts to enjoy at the end of a meal or simply for passion at any time of the day.
To make ladyfingers, you need to find the right balance; I offer you my simple procedure.
Great results and, naturally, forget about making ladyfingers like the store-bought ones that use molds to make them all the same. At home, you adjust with a piping bag to create those sticks that turn into a delicious basic biscuit for your kitchen in the oven.
They hold well and soak perfectly. So, get the ingredients ready, arm yourself with an electric mixer, and for every festive event, show off your homemade desserts with fresh ladyfingers.
Below are some of my recipes to use this delicate yet tasty simple biscuit.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: About 40 ladyfingers
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
Fresh eggs, flour, and sugar. And then the key ingredient… Vinegar; strange, right?
- 6 eggs
- 1.1 cups flour
- 3 tbsps sugar (For the yolks)
- 2.5 tbsps sugar (For the egg whites)
- 2 teaspoons white wine vinegar
- to taste powdered sugar (For the surface)
Useful Tools
Recommended electric mixers, useful planetary mixer, bowls for the mixture, baking sheet or ladyfinger mold, flour sifter, handy parchment paper
- Electric Mixers
- Stand Mixers
- Bowls
- Parchment Papers
- Sifters
- Scales
- Molds
Steps
Passion and attention are required, simple but important steps
Prepare the necessary tools to have everything at hand
First of all, separate the yolks from the whites. Add the sugar and whisk to a light foam.
Add the previously sifted flour little by little and incorporate well.
If you have a stand mixer, you can whip the egg whites while doing the previous operation; otherwise, this is the time to proceed. In a bowl with the egg whites, add the sugar and two teaspoons of vinegar. Whip until stiff peaks form and fold into the yolk and flour mixture carefully, proceed spoon by spoon, especially in the beginning, to better mix the two consistencies.
Using a piping bag with a smooth nozzle and a diameter of 0.6 inches, make your sticks on the baking sheet covered with paper or mats. Sprinkle with powdered sugar and bake in a preheated oven at 347°F for about 15 minutes.
Let the ladyfingers dry and brown well, do not open the oven to prevent losing volume.
Let cool before using. Just out of the oven, they are naturally softer. The sugar on the surface will create a thin crust.
A Few More Tips
If you like, you can also add a packet of vanilla or finely grated lemon zest. I don’t use flavors when making tiramisu, while I choose lemon if I use ladyfingers for charlotte or other summer preparations with fruit. Vinegar helps to improve the batter during baking and makes it rise better. It also balances the strong taste of the eggs. Optionally
