Tiramisu Parfait With Homemade Ladyfingers

Tiramisu Parfait With Homemade Ladyfingers

A great lady finger recipe to try !

Lady Finger Recipe Ingredients

For the Homemade Ladyfingers

* 1 pastry dough, bag with a one 3/4 inch tip or cut the tip of a large ziploc bag
* 1/2 cup of loose all-purpose flour
* 3 egg yolks
* 3 egg whites
* 2 tablespoons granulated sugar
* 3 tablespoons granulated sugar
* 1/2 teaspoon vanilla extract
* powdered sugar, for the top

For the Tiramisu Parfait

* 6 tablespoons chopped or grated semi-sweet chocolate bits
* 2 teaspoons instant espresso powder or 1/4 cup espresso or dark coffee
* 1 cup whipping cream
* 1 1/2 (8 ounce) packages cream cheese
* 15 ladyfingers
* 3 tablespoons granulated sugar
* 1/2 cup granulated sugar
* 2 teaspoons vanilla extract
* 1/4 cup boiling water (only if using the 2 tsp of espresso)
* cocoa powder, for the top

Lady Finger Recipe INSTRUCTIONS

1.Homemade Ladyfingers:.
2.Take cream cheese out of the fridge and set aside to become room temperature.
3.Preheat oven to 350 degrees Fahrenheit.Get your pastry or ziplock bag ready. For the ziplock, cut a small opening (about 3/4 of an inch) on one of the bottom edges of the bag.
4.In your mixer put on the whipping tool. Beat the egg yolks and 2 tablespoons of granulated sugar on high speed for about 5 minutes or until the mixture becomes thick and pale yellow. (When you raise the beaters the batter should fall back into the bowl in a slow ribbon.) Beat in the vanilla extract. Remove egg yolks from this bowl and put in a large separate bowl. Sift the loose flour over the batter but do not mix inches Rinse out the mixer bowl and the whipping tool to start the next mixture.
5.In the same bowl you just rinsed, whip the egg whites until soft peaks form (when the eggs begin to look like spongy whipped cream, not quite as thick though). Slowly add the other 3 tablespoons of granulated sugar and whip until stiff peaks form (when the mixture is just like cool whip -- WARNING: it won't taste like cool whip).
6.Hand stir the white mixture into the yolk mixture in three additions. Remember: only until it is mixed together -- no further! Put the batter in the pastry bag and squeeze the batter into 15 3-5 inch long ladyfingers on the wax paper covered baking sheet or sheets. Leave at least a one inch space between the ladyfingers.
7.When you are out of batter, place the powdered sugar in a wire strainer, and lightly sift the sugar over the tops of the cookies. Bake for 8 to 10 minutes or until the ladyfingers are firm but barely browned and are still spongy when pressed with a finger. While baking, rinse all of your dirty dishes for the next steps. WARNING: If your oven seems a little steamy while baking, don't worry mine does that too --.
8.Remove the baking sheets from the oven. Let the ladyfingers cool for a few minutes and release them from the wax paper with a spatula while they are still warm. Don't let them completely cool before removing them from the wax paper because they stick and its hard to remove them without breaking. Finish cooling the ladyfingers on the wire rack and set aside, for we will use them in the future!
9. Tiramisu Parfaits:.
10.Turn off the oven, you don't need it anymore. Whip your whipping cream until it reaches soft peaks, then mix in sugar until it reaches soft peaks. Slowly add 3 TBSP of sugar. Beat until stiff peaks. Take the cream out and put aside in a separate bowl. Try not to eat too much of it. You will need it later -- Clean out mixing bowl and whipping attachment once again!
11.Place all of the cream cheese in the same mixing bowl used before (less dishes the better!) until smooth and ribbon-like. Dump in 1/2 cup of sugar and 2 tsp vanilla and mix on the mixer's lowest setting. Whisk in half of the whipped cream and 6 TBSP of chopped or grated chocolate pieces. Do not mix! Just stir., by hand until well combined. Then put aside. This is your tiramisu mixture.
12.If you are using the powdered espresso, mix it with the hot water now. Take all of the ladyfingers and let them soak in the espresso or dark coffee. Tip: You might need some more liquid for the fingers to soak inches. Once soaked all the way through, place 3/4 of the ladyfingers into the bottom of the ramekins. Make sure that all of the bowls have about the same amount of ladyfingers. Save the other 1/4 for later --.
13.Take your tiramisu mixture and evenly distribute it to each of the ramekins. Sift a layer of cocoa powder over each tiramisu, generously -- Place the remaining ladyfingers on top of this layer -- evenly among the bowls --.
14.Take the rest of your whipped cream and evenly distribute it among the bowls. Cover each with plastic wrap and put in the fridge for at least four hours.
15. Take them out of the fridge and coat once more with cocoa powder, generously
The lady finger recipe of tiramisu parfait is ready to serve...great taste !

Windsor Court Hotel (New Orleans) Ladyfinger Recipe

Windsor Court Hotel (New Orleans) Ladyfinger Recipe
A great lady finger recipe to try !
  • Egg Yolks, 8 oz
  • Sugar, 5 oz + 5 oz
  • Egg Whites, 12 oz
  • Cake Flour, sifted, 10 oz

1. In a mixing bowl with wire attachment, whip the yolks and sugar until light and frothy; set aside.
2. In a very clean and dry mixing bowl, whip the whites until stiff.
3. Add the sugar slowly to the egg whites.
4. Add the second 5 tbs sugar, one at a time, beat until thick.
5. Fold egg yolk mixture into egg white mixture.
6. Fold the egg whites into the yolk mixture.
7. Fold in the flour.
8. Pipe onto a sheet lined with parchment paper and bake at 450 degrees until they bounce back when touched.
The lady finger recipe New Orleans us ready to serve...nice one !

Maylien Swenerton's Ladyfinger Recipe

Maylien Swenerton's Ladyfinger Recipe
  • Egg Whites, 4
  • Cream of Tartar, 1/4 tsp
  • Granulated Sugar, 5 tbs + 5 tbs
  • Egg Yolks, 2
  • Vanilla, 1 tsp
  • Salt, 1/8 tsp
  • Flour, sifted, 1-1/4 c
  • Baking Powder, 1/2 tsp
1. Beat egg whites until foamy, sprinkle in cream of tartar and beat.
2. Add 5 tbs sugar, 1 tbs at a time, continue beating until meringue is stiff but not dry.
3. In another bowl, beat together egg yolks, vanilla and salt until light.
4. Add the second 5 tbs sugar, one at a time, beat until thick.
5. Fold egg yolk mixture into egg white mixture.
6. Using cookie press with a 5/8-inch-wide half-round nozzle, and holding press in semi-horizontal position, pipe 3-inch fingers on well-greased cookie sheets.
7. Bake for 6-8 min. in a 450 oven, then remove at once to a rack to cool.
8. Sift confectioner's (powdered) sugar over tops.
9. Put on cookie sheet after cooling; free individually, pack loosely in a rigid freezer container.