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I think
Ladyfingers are the most forgiving of all foam cakes are light and
airy. They rely heavily upon eggs for their characteristics.
Aerated eggs and/or egg whites are combined with flour and sugar. |
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 Ladyfingers
can be made at home or purchased in bakeries or supermarkets. I like the
Forno Bonomi Ladyfingers Brand. The number needed will depend upon the size
of the dish (sizes 9x9 up to 9x13, one package can be used).
Ladyfingers may be stored up
to a week in an airtight container. They may also be frozen to extend their
useful life.
If you wish to use Ladyfingers in the classic
Italian dessert,
Tiramisu,
to keep homemade ones from getting soggy, be sure to dry them first. Just
let them sit out overnight until they are dry and more crisp, like a crouton
and then use them. This should help them from getting soggy. Don't make
Tiramisu too far in advance, maybe the night before you need the dessert. |
Known in Italy as "Savoiardi",
Ladyfingers are a sweet, little,
fairly dry, finger-shaped sponge cakes. If making an foam cake
intimidates you, a Ladyfinger recipe is much more forgiving recipe to start with
and the results are a delightful treat for afternoon tea, or even as an
ingredient in a fancy dessert presentation. Once you taste homemade Ladyfingers,
you will never search them out at the local grocery store again.
How to Make Ladyfingers,
Step-by-Step has been moved to the
Baking911 School.
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