How to make ladyfingers for tiramisu – Italian Cuisine

How to make ladyfingers for tiramisu


They are the biscuits par excellence to be used for the best dessert in the world, which in this way will be even more irresistible

A lot of time available, desire to experiment in the kitchen, so why not try your hand at making hand made ladyfingers, to prepare a very special tiramisu, which will improve morale in these days of "house arrest" due to the Coronavirus? In addition to flour and eggs, what you need is a pastry pocket with a smooth nozzle, but in the absence of this, you will solve everything with the help of a spoon and a little patience. Ready?

To prepare the ladyfingers you will need 100 g of granulated sugar, 90 g of 00 flour, 3 eggs, a knob of butter, icing sugar, salt.

Beat 75 g of sugar with 3 yolks in a bowl and when the mixture is well whipped, add a pinch of salt and 75 g of sifted flour previously. Whisk the egg whites until stiff and when they are ready, add them to the yolks, gently, so as not to disassemble them. Pour the mixture into a pastry bag with a smooth nozzle. By pressing it, you can form elongated biscuits on a plate lined with parchment paper, lightly buttered and floured. If you don't have a pastry bag, use a spoon and gently give the mixture the shape of the ladyfinger. Sprinkle the mixture with dello caster sugar mixed with icing sugar, making them fall from a thick strainer. Let stand for about 10 minutes for the pasta to absorb the sugar, then sprinkle again. Then put the plate in a hot oven (180 °) and leave it until the biscuits have taken on the classic pale gold color. Let them cool before removing them from the plate and then let them dry for at least 30 minutes on a wire rack.

Prepare your special tiramisu now beat 5 egg yolks with 100 g of sugar, add 350 g of mascarpone, a drop of Cognac, mix well, until obtaining a homogeneous cream. Beat the egg whites until stiff stiff, add them to the mascarpone and mix gently to not disassemble them. Prepare the coffees now and when they are ready, soak each ladyfinger. Arrange the biscuits side by side in a pan or tray, spread a first layer of cream, repeat with a layer of biscuits soaked in coffee and finish with the mascarpone cream. Cover with cling film and leave to rest in the fridge. Before serving your tiramisu, sprinkle it with bitter cocoa, helping yourself with a strainer. Enjoy it with your eyes closed!

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