Have you ever wanted to make a real Tiramisu cake but didn’t know how to make the ladyfingers? Fret not Chef, I will share the secret to not only good, but fresh ladyfingers that once you learn how to make you’ll be inventing ways to use them.
Ingredients
- 1 cup Flour
- 2/3 cup Sugar
- 5 Eggs – separated: 5 whites and 4 yolks
- 1 tsp Vanilla extract
- 0.5 tsp Baking powder
Process
- Mise en Place: Measure and prepare your ingredients prior to starting.
- Preheat oven to 350 F.
- Sift flour and baking powder together.
- Beat egg whites until foaming. Add 2 TBL sugar and whip until stiff.
- In separate bowl, combine yolks, vanilla, and the rest of the sugar. Beat until pale yellow.
- Gently fold half of the egg whites with the yolk mix.
- In stages, fold the flour mix into the yolk mix.
- Fold rest of egg whites into the yolk/flour mix.
- Load batter into pastry bag with a wide tip and pipe onto a greased cookie sheet in any shape, although to make ladyfingers you’ll want to make them straight about the 3″ long.
- Bake ~6 mins until edges are golden brown.
Note: You can also make this as a thin cake sponge for your Tiramisu, which is what I usually do. In that case,
- Pour batter into 9″ round cake greased cake pan.
- Bake until the top is firm and golden.
- Let cool ~10 mins and use a butter knife to scrape sides.
- Flip onto cooling rack and let completely cool.
- Slice in half through the thickness to make a layered cake Tiramisu.
