MAKING LADYFINGERS

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MAKING LADYFINGERS

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I have been wanting to make tiramisu for a while. I think it’s been a couple of years since i last tried this recipe . Mascarpone cheese, eggs, whipped cream, oporto, espresso and cocoa layered over coffee soaked ladyfingers cookies. But i also wanted to see how independent i could be from pre-made shelf ingredients. It seems to me that the ladyfingers would be easier than the mascarpone, so i’ll go for that first.   I looked up the recipe and found many. all very similar. most required a special mold into which the batter is piped.  I  piped them directly in to parchment paper but didn’t have the right tip. i thought it might round up while it baked but they didn’t.  they did taste great. at least while fresh from the oven and cooled down. i added  a few drops of orange extract ( and vanilla as well) to the batter mix. it added a very nice touch. but the day after they were totally stale, hard and chewy. not crispy and airy as they were yesterday.

I tried them any ways. I made two small batches of tiramisu. one with my own made ladyfingers and the same recipe with store bought ladyfingers.   I made both batches identically. used the same amounts of everything and it was very clear that the homemade ladyfingers were a total loser.  the batch with the homemade ones was very good and even though i could have had double good tiramisu, I think the experiment was worth trying.

Claudia Sandoval

In our quest to learn low-impact food, bread-making, fermenting, natural wines, herbalism, food as medicine, and regenerative agriculture. We are aiming to collaborate with small farmers, cooks, and artisans.

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