Ladyfingers

Please note: This recipe is part of the Premium section.

Also known as "biscuit cuillère" in French or Savoiardi in Italian, these light, dry, and sweet boudoir biscuits are a staple in many classic dessert recipes. With their low density and egg-based goodness, ladyfingers offer a slightly chewy and airy texture that perfectly complements creamy fillings and flavorful toppings. Whether you're layering them with mascarpone cheese and coffee for a traditional Tiramisu or using them to add a touch of elegance to a Charlotte Russe, these versatile biscuits are a must-have in any baker's repertoire.

Ladyfingers

Course: Cakes
Cuisine: French
Keyword: ladyfingers, sponge, tiramisu
Prep Time: 1 hour
Cook Time: 18 minutes
Servings: 2 charlottes
Calories: 280kcal
Cost: $7
Charlotte's best friends

Equipment

  • 1 Stand mixer
  • 2 Baking tray
  • 1 Saucepan
  • 2 Pastry bowls
  • 1 Spider skimmer
  • 1 Plastic dough scraper
  • 1 Rubber spatula
  • 1 Whisk
  • 1 Pastry bag
  • 1 Large plain piping tip #809

Ingredients

Ladyfingers

  • 4 ea. Egg whites
  • 2 g Cream of tartar
  • 120 g Sugar
  • 4 ea. Egg yolks
  • 5 g Vanilla
  • 110 g All-purpose flour sifted
  • 2 g Baking powder sifted

Dusting

  • 15 g Powdered sugar
  • 10 g Corn starch

Instructions

Ladyfingers

  • To begin, start by drawing a 16X8.5-inch/40X21cm rectangle on parchment paper. This will serve as your guide when preparing the cake. Next, lightly oil a baking tray and place the parchment paper on the tray, making sure to position it upside down to avoid direct contact between the ink and the food. Now, it's time to prepare the dry ingredients. Sift the flour with baking powder and set it aside. This step will help ensure that the dry ingredients are well combined and free of any lumps. In a stand mixer fitted with the whisk attachment, start by beating the egg whites with cream of tartar and a portion of the sugar on medium speed. It's essential to allow the egg whites to incorporate as much air as possible before transitioning into a meringue. While the egg whites are beating, preheat your oven to 350ºF/180ºC and gradually increase the mixer speed. Continue beating the egg whites until stiff peaks form, gradually adding the remaining sugar to the mixture. Once the meringue is ready, reduce the mixer speed and add the egg yolks and vanilla extract. Mix until just incorporated, being careful not to overmix. Finally, stop the mixer and gently fold in the sifted flour using a spider skimmer. This technique will help the starch incorporate quickly while preventing the mixture from deflating too much.

Pipping

  • Pipe out 13 boudoirs 8.5-inch/21cm long with a 0.4-inch/1cm gap in between. Dust ladyfingers with the powdered sugar-corn starch mixture. Set sit for a minute and repeat.
  • Ladyfinguers can also be piped out into one individual serving. In that case, space them out an inch a part so they won't touch each other during cooking. Keep in mind that the lenght of the ladyfingers shoud be slightly taller than the cake ring you use.

Baking

  • Bake ladyfingers for 15-18 minutes. Once baked, slide over the countertop to cool.

Storage

  • Best to use the same day. Otherwise, put ladyfingers sheet back onto a clean baking tray and wrap the whole thing with plastic film. Refrigerate for up to 2 days or freeze for a couple of months.

Nutrition

Serving: 100g | Calories: 280kcal
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