Elegant Lady Fingers Recipes

ELEGANT RASPBERRY LEMON TORTE

Steps:

• Preheat the oven to 400 F and line 2 baking trays with parchment paper. Trace an 8-inch circle on one sheet of parchment and flip it over so the ink is on the bottom.
• Prepare the lady finger batter (as above) and fill a piping bag fitted with a plain tip. Pipe a spiral of batter, following the circle and pipe spiraling inward to fill the circle. On the second baking tray, pipe 18 to 22 ladyfingers about 3 inches long. Bake for about 8 minutes (the circle of batter will take about10 minutes) and allow the ladyfingers to cool on the tray before lifting off.
• For the lemon mousse, bring the lemon juice and ½ cup of the sugar up to a simmer. In a separate bowl, whisk the egg yolks with the remaining ½ cup of sugar. Slowly pour the lemon syrup into the eggs while whisking and then return the entire mixture to the pot. Whisk this over medium heat until it just begins to bubble, about 2 minutes, then remove this from the heat and whip with electric beaters or in a stand mixer until cool. Add the butter and zest and beat in until smooth.
• Whip the cream to a soft peak and fold this into the lemon mixture in two additions.
• To assemble the torte, place the disc of ladyfinger cake in the bottom of an ungreased 9-inch springform pan. Trim bottom of the lady fingers so they can stand upright around the inside edge of the pan, and so that they are the same height as the pan (2-inches). Arrange these in the pan. Spread a 1-inch layer of mousse over the cake and arrange half of the raspberries overtop. Spread the remaining mousse over the berries and use an offset spatula to ensure the mousse is level. Chill the torte for at least 4 hours.
• To serve, remove the springform ring from the pan and slide the torte onto a serving platter. Arrange the remaining 1 cup of raspberries on top of the torte and serve.

ELEGANT LADY FINGERS

Steps:

• 1. Cream butter and sugar together. Add water and vanilla. Mix well. Blend in flour and nuts.
• 2. Chill for 4 hours.
• 3. Preheat oven to 325 degrees. Shape cookie dough into either balls or fingers.
• 4. Place on lightly greased cookie sheet and bake at 325 for about 20 minutes.
• 5. Cool slightly and roll in confectioner's sugar. Store in an air tight container. Makes about 3 dozen cookies.

LADYFINGERS

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Line two 17 x 12 inch baking sheets with baking parchment. Fit large pastry bag with a plain 1/2 inch round tube.
• Place egg whites in bowl and beat on high until soft peaks start to form. Slowly add 2 tablespoons of the sugar and continue beating until stiff and glossy. In another bowl beat egg yolks and remaining sugar. Whip until thick and very pale in color.
• Sift flour and baking powder together on a sheet of wax paper. Fold half the egg whites into the egg yolk mixture. Fold in flour, and then add the remaining egg whites. Transfer mixture to pastry bag and pipe out onto prepared baking sheet. Bake 8 minutes.

HOMEMADE LADY FINGERS

Steps:

• Preheat the oven to 350 degrees F. Grease and flour 2 baking sheets with 2 tablespoons butter and 2 tablespoons of flour. Mark parallel lines in the flour across the width of the tray about 4 inches apart. Put the eggs and sugar in a large mixing bowl, and with an electric mixer fitted with a wire whisk beat on medium-high speed until the mixture is pale yellow, thick, and has tripled in volume, about 8 minutes, using the mixer. Add the egg whites, remaining 3/4 cup flour, salt and vanilla, fold to mix thoroughly so the mixture is smooth. Fill a large pastry bag with a 3/4-inch plain tube with the mixture. Pipe fingers about 4 1/2-inches in length on to the baking sheet, using the lines as a guide. Dust the ladyfingers with powdered sugar. Bake until for 15 to 18 minutes, or until just firm on the outside and soft in the center.

HOMEMADE LADYFINGERS

Steps:

• In a small bowl, beat egg whites and cream of tartar until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved, about 6 minutes; set aside. , In another bowl, beat egg yolks with remaining sugar for 3 minutes or until thick and lemon colored; add water and extracts. Combine the flour, baking powder and salt; stir into yolk mixture. Fold in egg white mixture., Cut a small hole in the corner of a pastry or plastic bag; insert round tip #12. Spoon batter into bag. Pipe 3-1/2-in.-long lines 2 in. apart onto a greased and floured baking sheet. , Bake at 350° for 10-12 minutes or until lightly browned. Remove to a wire rack; cool completely. Cover and freeze for up to 1 month., To use frozen ladyfingers: Thaw in the refrigerator; dust with confectioners' sugar. Serve as a cookie or use in desserts.