Chocolate Ladyfingers
Please note: This recipe is part of the Premium section.
In this module of our Pastry Fundamentals series, we turn our attention to sponges, focusing on the art of creating the perfect chocolate ladyfinger. A classic staple, these delicate biscuits are the foundation for an epic tiramisu or a show-stopping chocolate charlotte with an exotic touch. We will guide you through every component, from mastering the batter to the essential techniques of piping and baking. Let's get started!
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To make your favorite chocolate charlotte
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Chocolate Ladyfingers
- Prepare the parchment: On 1 sheet of parchment paper, use a pencil to trace three strips that match the height of your cake ring. These will form the collar for the charlotte.Prepare the tray: Flip the paper over (pencil-side down) and place it onto a lightly greased baking sheet. (To grease, wipe the tray with a paper towel dipped in oil or spray; ensure no excess pools on the surface).Draw the base: Using the cake ring (or a lid of the same size) as a guide, trace three circles on a separate area of the paper. Each circle should be approximately ½ inch (1.5 cm) smaller in diameter than the cake ring.
- First, beat egg white along with cream of tartar and about a third of sugar on medium speed.
- Meanwhile, gently melt the chocolate in a double boiler. Once melted, add the butter and stir until smooth. Remove from the heat and keep warm, maintaining a temperature of around 35-40°C (95°F). Preheat fan oven to 330ºF/160ºC.
- Increase mixer speed to high and beat until stiff peaks form, gradually adding the remaining sugar. Reduce speed to low and incorporate the egg yolks, then return to high speed for a few seconds until fully combined—be careful not to overbeat, as this may deflate the mixture.
- Immediately repeat the same process with the warm chocolate-butter mixture.
- Finally, using a rubber spatula, gently fold in the sifted dry ingredients.
- Pipe 8 ladyfingers per row spacing them out about 1-inch (2.5 cm) gap in between. It does not matter if they there touching each other after been baked, but you want them too close. Make 3 rows.
- Pipe more ladyfingers or make sponge disks with the remaining batter.
- Dust powdered sugar over the ladyfingers, but not the disks. Wait a few minutes and repeat. The icing sugar allows the ladyfingers to puff more, forming light cracks on the surface.
Baking
- Transfer to the oven and bake the chocolate ladyfingers and sponge disks for 10 to 12 minutes, until set. Let cool then refrigerate for a day or freeze (wrapped in plastic film) for up to 3 months.
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