Ladyfingers
Ladyfingers are a classic Italian biscuit/cookie that forms the basis of many other dishes, particularly tiramisu and trifles.
prep time
20 minutes
cook time
10 minutes
Total Time:
30 minutes
Makes:
12
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These classic biscuits, also known as Boudoir biscuits, sponge biscuits, sponge fingers, Naples biscuits, Savoy biscuits (Savoiardi) and biscuits à la cuiller are a classic ingredient and represent the basis of such dishes as charlottes and tiramisu.
Ingredients:
70g self-raising flour3 large eggs, separated
2 tbsp granulated sugar
1/2 tsp vanilla extract
1/8 tsp cream of tartar
3 tbsp granulated sugar
icing sugar for dusting
Method:
Beat together the egg yolks and 2 tbsp granulated sugar in a bowl until pale and creamy when ready the mixture should drop off the beater as a slow ribbon. Now beat in the vanilla extract and sift the flour over the top but do not fold in).Meanwhile beat the egg whites in a clean bowl until foamy then add the cream of tartar and keep beating until the mixture forms soft peaks. Gradually fold in the remaining sugar then whip the mixture until it becomes glossy and forms stiff peaks.
Fold the egg yolk mixture into the mix of egg yolks and flour, mixing until only just incorporated. Line two baking trays with greaseproof paper and divide the paper into three 8cm rows, with 2.5cm between each row (this will help with the piping).
Now scoop the batter into a piping bag with a plain nozzle. Hold this at a 45° angle to the baking tray and pipe the batter into 7cm long ladyfingers (use the lines as a guide). Make certain you have 2.5cm between each successive row. It's best if you create and outline then fill in to the centre. Once your base layer is done pipe another layer above, slightly smaller than your original.
Continue in this fashion until all the batter has been used. Sift the icing sugar over the ladyfingers then place in an oven pre-heated to 180°C and bake for about 8 to 10 minutes, or until the ladyfingers are firm but only just barely browned.
Slide the greaseproof paper onto a wire rack and allow the cakes to cool for about 5 minutes before removing from the paper with a spatula and allowing to cool completely.