While I truly treasure this wonderful place I call home, when it comes time to look for “specialty” ingredients I’m often left wanting. Such was the case the first time I set out to make tiramisu. I had a hard enough time finding marscarpone, but the ladyfingers (also known as “savoiardi”) were impossible to find around here. I made my own out of necessity, and haven’t looked back since. They’re so light and delicate, a perfect cross between a cake and a cookie.
Of course tiramisu is the first thing that comes to mind, but these delicate little beauties have so many applications. I especially like them topped with some fresh berries tossed in a bit of sugar or drizzled with honey. Don’t go to the Italian specialty section of your grocery store to buy these ever again. Save yourself a few bucks and make them at home!
Ladyfingers aka Savoiardi
Yield: 30 Ladyfingers
6 egg whites
2/3 cup granulated sugar + 2 tbsp.
5 egg yolks
1 cup minus 1 tbsp. all purpose flour
powdered sugar for dusting
Preheat oven to 450F. Line your baking sheets with parchment paper or silpat.
Whip egg whites while gradually sprinkling the 2/3 cup of sugar until stiff.
Meanwhile, whisk together the remaining 2 tbsp. of sugar and egg yolks until well mixed.
Fold 1/2 of the egg yolk mixture into the egg whites. Fold the rest in.
Sift the flour over the egg white mixture and fold until flour is well incorporated.
Using a 1/2″ round tip, pipe into ladyfinger shapes. About 1/2 – 3/4″ high and 1″ width for ladyfingers.
Dust ladyfingers with powdered sugar and let stand for 15 minutes. Dust one more time until sugar is absorbed.
Bake for 8-10 minutes or until lightly golden.
Source: Desserts by Pierre Herme by Dorie Greenspan via The Novice Chef
