SOFT LADY FINGERS

SOFT LADY FINGERS

INGREDIENTS

• 5 large eggs, separated, at room temperature 30 minutes
• 2/3 cup sugar, divided
• 7/8 cup all-purpose flour
• Confectioners sugar for dusting
• Equipment: a pastry bag with 3/4-inch

PREPARATION

Preheat oven to 350°F with rack in middle.
Beat yolks with an electric mixer at medium speed until pale yellow, then gradually beat in all but 1 1/2 tablespoons of sugar.
Beat at medium-high speed until pale yellow, tripled in volume, and thick enough to form a ribbon that takes 5 seconds to dissolve when beater is lifted, 5 to 7 minutes. Sprinkle flour over mixture and stir until just combined (batter will be very stiff).
Beat egg whites with cleaned beaters until they just hold soft peaks.
Add remaining 1 1/2 tablespoons sugar in a slow stream, then beat until whites hold stiff peaks.
Stir one third of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly. Spoon batter into pastry bag.
Line a large baking sheet with parchment, piping a dab of batter under each corner to secure. Pipe 2 rows of (3 1/2-inch-long) ladyfingers (12 to 16 per row) onto sheet, piping them so they almost touch. Dust with confectioners sugar.
Bake until pale golden, dry, and soft but springy to the touch, 14 to 16 minutes. Cool completely on baking sheet. Enjoy!

Homemade Lady Fingers

Homemade Lady Fingers

Ingredients

• 2 tablespoons butter
• 3/4 cup plus 2 tablespoons sifted flour
• 4 egg yolks
• 1/2 cup sugar
• 4 egg whites, beaten until stiff
• Pinch of salt
• 1 teaspoon vanilla
• powdered sugar for dusting

Directions

Preheat the oven to 350 degrees F. Grease and flour 2 baking sheets with 2 tablespoons butter and 2 tablespoons of flour. Mark parallel lines in the flour across the width of the tray about 4 inches apart. Put the eggs and sugar in a large mixing bowl, and with an electric mixer fitted with a wire whisk beat on medium-high speed until the mixture is pale yellow, thick, and has tripled in volume, about 8 minutes, using the mixer. Add the egg whites, remaining 3/4 cup flour, salt and vanilla, fold to mix thoroughly so the mixture is smooth. Fill a large pastry bag with a 3/4-inch plain tube with the mixture. Pipe fingers about 4 1/2-inches in length on to the baking sheet, using the lines as a guide. Dust the ladyfingers with powdered sugar. Bake until for 15 to 18 minutes, or until just firm on the outside and soft in the center. Enjoy it!

Ladyfingers

Ladyfingers

Ingredients

•  4 eggs, separated
•  2/3 cup white sugar
•  7/8 cup all-purpose flour
•  1/2 teaspoon baking powder

Instruction

Preheat oven to 400 degrees F (205 degrees C). Line two 17 x 12 inch baking sheets with baking parchment. Fit large pastry bag with a plain 1/2 inch round tube.
Place egg whites in bowl and beat on high until soft peaks start to form. Slowly add 2 tablespoons of the sugar and continue beating until stiff and glossy. In another bowl beat egg yolks and remaining sugar. Whip until thick and very pale in color.
Sift flour and baking powder together on a sheet of wax paper. Fold half the egg whites into the egg yolk mixture. Fold in flour, and then add the remaining egg whites. Transfer mixture to pastry bag and pipe out onto prepared baking sheet. Bake 8 minutes.

Ladyfinger Dessert

Ladyfinger Dessert

• Ingredients:
• 2 (3 ounce) packages ladyfingers, split and separated
• 1 cup strong coffee, at room temperature
• 1 (8 ounce) package cream cheese, softened
• 2 cups cold milk
• 2 (3 1/2 ounce) packages instant vanilla pudding or 2 (3 1/2 ounce) packages instant vegetarian vanilla pudding mix
• 1 (8 ounce) container Cool Whip

Instruction

Brush the cut side of the ladyfingers with about 1/4 cup of the coffee.
Place ladyfingers on bottom and up the sides of a 2-quart serving bowl or dish.
In a large mixing bowl, with a whisk, beat cream cheese and remaining 3/4 cup of coffee until smooth.
Gradually whisk milk in, until smooth.
Add pudding mixes; beat with whisk for one minute or until well blended.
Gently fold in half of the Cool Whip, which would be 1 1/2 cups in case you want to substitute real whipped cream.
Spoon into the ladyfinger-lined bowl and cover; refrigerate for at least one hour.
To serve, top with remaining Cool Whip. Enjoy !