This lady fingers recipe is for cake part of the tiramisu. Tiramisu is one the most popular Italian cakes . It's usually one of the first cakes people think of when you say Italian desserts. Now, if you want to know how to make the best tiramisu recipe , click on that link.
Lady fingers are basically a sponge cake. The ones sold in stores are usually hard and crunchy. This recipe has the same flavor but will turn out moist. Which just means they won't need to soak them as long as you would if you bought the crunchy ones in the store. Now, if you want them hard - well find a store - because these are softer and spongier. Either way, your tiramisu will turn out just fine.
Here's the way tiramisu is made. After the lady fingers are baked, they are soaked in liqueur. With this recipe you will brush the lady fingers with liqueur. Then you alternate layers of lady fingers with the recipe's cream mixture. *POOF* That's it!
Of course I happen to think I make the best tiramisu recipe in the history of ever. I tried my best to make to make the procedure clear and stay with an authentic recipe at the same time. (People have gotten real crazy with tiramisu in America and have come up with some concoctions that are almost blasphemous.)
An authentic tiramisu recipe is not tough to make! The first time I ever made tiramisu it was a hit. It tasted like a professional did it. Just follow the procedure and you can do it too.
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* 5 egg whites
* 4 egg yolks
* 2/3 cup sugar
* 1 dash vanilla
* 1/2 teaspoon baking powder
* 1 cup all-purpose flour
* Preheat oven to 350 degrees
* Separate eggs into two separate bowls .
* Beat egg whites on high speed until foamy.
* Add two tablespoons of the 2/3 cup of sugar to the egg whites.
* Continue to beat until stiff peaks form, and set aside.
* In a separate bowl, add vanilla and remainder of the sugar to the egg yolks and beat.
* Set it aside.
* Sift together the flour and baking powder.
* Fold half of the egg whites into the yolks. Do it real gently.
* Fold the flour mixture into the yolks.
* Fold the rest of the egg whites into the yolks.
* Put the batter into a pastry bag. ( I use a a ziploc bag with the corner snipped off.)
* Pipe the batter onto a greased cookie sheet.
NOTE: Traditionally they are shaped like two lady sized fingers. But they are going to be layered and covered. It really doesn't matter.
* Bake for about . Stay close because all you want is the edges to turn brown.
Pretty much nothing. Sorry.
I put my very sticky dough in a plastic sandwich bag and cut off a corner. It's messy! I really don't worry about making them look pretty.
In this lady fingers recipe - no! My lady fingers turn out grossly malformed with airpockets and lumps! Who cares? You are not gonna showcase them on Rachel Ray. So it's no big deal. Right?
Many brands of store bought lady fingers are hard. This recipe will bake soft and moist lady fingers. I don't soak. I brush the liqueur on the lady finger other wise it turns too goo. (Albeit quite a tasty goo.)
Back to the lady fingers recipe.
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