フィンガービスケット（ティラミス用） 
Ladyfingers (for Tiramisu)
These are ladyfingers (savoiardi) made for tiramisu. They soak up the coffee mixture really well and don't let it escape.
The origin of this recipe: I made it for tiramisu.
Ladyfingers (for Tiramisu)
These are ladyfingers (savoiardi) made for tiramisu. They soak up the coffee mixture really well and don't let it escape.
The origin of this recipe: I made it for tiramisu.
Cooking Instructions
- 1
Preheat the oven to 350°F (180°C). Sift the flour in advance.
- 2
Separate the eggs into yolks and whites. Chill the egg whites in the freezer.
- 3
Add about 1/3 of the sugar to the egg yolks and mix until slightly pale.
- 4
Cover with plastic wrap to prevent drying out.
- 5
Take the egg whites out of the freezer and start whisking. Note: Do not add sugar at the beginning as it makes it harder to whip. Start whisking without sugar.
- 6
Once slightly fluffy and white, add a small amount of sugar and continue whisking.
- 7
When it becomes heavy and thick, add half of the remaining sugar and continue whisking.
- 8
When stiff peaks form, add all the remaining sugar. Adding sugar will soften the peaks, so whisk again until stiff peaks form.
- 9
Add a scoop of meringue to the yolk mixture and fold gently to combine well.
- 10
- 11
Add all the flour and fold gently until no flour remains.
- 12
Add the remaining meringue in two parts. Fold gently to avoid deflating the mixture.
- 13
After about 70% is mixed in the first addition, it's okay to add the second part.
- 14
Mix until just combined.
- 15
Pipe the mixture onto a baking sheet in stick shapes (about 2.5 inches long).
- 16
Sprinkle with powdered sugar. This reduces stickiness and makes them crisp. The surface hardens, preventing the soaked coffee mixture from leaking out.
- 17
Bake at 350°F (180°C) for 15 minutes, then let cool slowly in the oven for 20 minutes.
- 18
Once cooled, they peel off the parchment paper cleanly.
- 19
Please try using them in tiramisu!
- 20
★ Tiramisu video
https://www.youtube.com/watch?v=X7pazHZBNbM
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