How to Cook Yummy Homemade Lady Fingers (for Tiramisu)

Homemade Lady Fingers (for Tiramisu). I wasn't able to find ladyfingers at the grocery store for a last-minute tiramisu, but these were so easy and perfect, I will use this recipe from now on! I use wax paper rolled into a cone, fill with the batter, twist the top closed and snip off the tip- couldn't be easier. This Tiramisu with homemade Ladyfingers will rival the best from any restaurant's dessert table.

Ladyfingers don't taste like much on their own, just tender-crisp bites of dry sponge cake, but when homemade they're an extraordinary touch in everything from banana pudding to tiramisu. A bit of lemon zest in the batter make them aromatic and bright, but not outright lemony—feel free to omit it if you prefer. How to make Tiramisu: Mix creamy filling. You can cook Homemade Lady Fingers (for Tiramisu) using 5 ingredients and 5 steps. Here is how you cook that.

Ingredients of Homemade Lady Fingers (for Tiramisu)

1. You need 3 of large eggs, yolks and white separated.
2. Prepare 90 gr of icing sugar.
3. It's 100 gr of flour.
4. Prepare 1/2 tsp of pure vanilla extract.
5. You need 1 tsp of lime juice.

Beat the mascarpone, cream, sugar, and vanilla together until stiff peaks. Add the espresso and liqueur (if using) to a shallow bowl and dip the lady fingers on both sides (don't let them soak-just a quick dip!); Layer mascarpone. Repeat, using half the ladyfingers, until you've got an even layer, breaking the ladyfingers in half as needed to fill in any obvious gaps (a little space in between is O. Spread half the mascarpone mixture onto the ladyfingers in one even layer.

Homemade Lady Fingers (for Tiramisu) instructions

1. Preheated oven to 180°F.
2. Beat egg whites with icing sugar,lime juice and pure vanilla extract until stiff peaks form then add egg yolks. Beat with low speed for about 1-2minutes until well combined. Pour the sifted flour and stir with spatula until well combined.
3. Transfer mixture to pastry bag and pipe out onto prepared baking sheet..
4. Bake in the preheated oven for 10minutes then take the pan out from the oven. Turn the heat into 130°C then bake for 20minutes.
5. Allow the lady fingers to cool down. Now, ready to be served or to used for making Tiramisu.

Repeat with remaining espresso-dipped ladyfingers and mascarpone mixture. In a small bowl, beat egg whites and cream of tartar until foamy. I am not a Tiramisu fan but apparently this recipe was outstanding. I did double up on the coffee and instead of rum I used Kahlua (which I doubled also). I used a pastry brush and brushed the coffee onto the lady fingers.