Friday, October 1, 2010

Part One: Savoiardi/Lady Fingers

JT and I love tiramisu, so I thought I'd try my hand at it.

But where to find crisp lady fingers? I'll have to make them. In an infrequent abandonment of Epicurious, I used this AllRecipes version.

4 eggs
2/3 cup white sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
3/4 cup all-purpose flour (or gluten free!)
1. Preheat oven to 375 degrees. Line three baking sheets with parchment paper.
Separate the eggs. Whisk the egg yolks with 1/2 of the sugar and all of the vanilla. Beat until very light colored. This will take about 5 minutes.
3. In a clean bowl beat the egg whites until they hold soft peeks. While beating, slowly add the salt and the remaining sugar until combined. Gently fold the beaten egg whites into the egg yolk mixture.
4. Sift the flour over the egg mixture and gently fold it in.
5. Fill a gallon plastic bag with the batter. If you're fancy, you can use your fancy pastry bag. Cut a 1/2 inch hole in the bottom corner of the bag and pipe 3 1/2 inch fingers, 1 1/2 inches apart, in rows on the parchment paper.
6. Bake at 375 degrees for about 13 minutes, or until firm to the touch and golden. Watch out, just 30 seconds too long might ruin a whole batch, so start watching carefully around 10 minutes, as all ovens vary.

When done, lift the paper from the baking sheet and place on racks to cool. After cooling, remove fingers from the paper and use, or store between layers of the parchment paper you just baked them on, in a airtight container. These freeze well.
The result?

I hope I have enough left for tomorrow's Tiramisu....

Update! I have tried this recipe with gluten-free flour and it comes out marvelously! Just be sure to use a sifter when adding the flour to the egg mixture. Now all those poor celiacs who have been deprived can experience the joy of Tiramisu.

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