The first time that I ever made Lady Fingers was quite an experience. They are not easy. The first time around making them I had to make Tiramisu for the first time to serve about 200 people, So.. my nerves got to me a bit. And lets just say, Lady Finger batter is a pain in the butttttt I learned! And frustration, and a HOT kitchen will not do these delicate cookies good! But that was almost a year ago. This time around, they went extremely smooth. I made several dozen though and it is best to do small batches at a time, or if the batter gets to heavy it will kill it. Lady Finger batter is very different than cake batter, Gobs (Whoopie Pies), or etc. You must beat the egg whites and yolk mixtures separately and then very very gently FOLD the two together. Just ONE heavy hand move and it can kill your entire batter. It will just flatten it and you will have completely flat cookies. The batter is whipped heavily and folded together to create a very light, foamy, airy consistency. And it needs to keep that way in order to put the batter in a piping bag and pipe your fingers.
Here are some Tips I have learned:
1. Don't work in a really warm atmosphere, it will flatten your Lady Finger batter too quickly.
2. Fold very gently, moving your hand in about 10 second moves. Ladyfinger batter is very fragile so it is very important to fold the flour and yolks carefully into the meringue so that the whites do not lose their volume.
3. It is generally suggested that cream with 25% fat is best for making mascarpone, but 36% works just as well.
4. Always use the double broiler method for making the thick yolk mixture to add to your mascarpone cheese. Otherwise your yolks will easily cook to fast and you will end up with a curdled mess. (I made many trips to the store to rebuy eggs because I was trying to hurry and ignore this part. And I would rather purchase an actual double broiler pan).
5. While using the double boiler to make the mascarpone, ensure that the bottom of the bowl on top doesn't touch the bottom of the lower one. It is important to use a stainless steel bowl to pour your cream into, while making the mascarpone.
6. It might be a good idea to decide the size of the dish in which you intend to set the dessert, and make the fingers to a size which will fit that dish. This makes it easier when assembling the tiramisu later. Do remember that Lady Fingers puff up a little while baking.
7. Lady Finger cookies may be stored up to 7 days in an airtight container. Work ahead and make them a few days before you need them to save a bit of a hassle. Store in a cool place or in the refrigerator.
8. Make the mascarpone layer the day before so it has time to thicken and you don't have much to worry about the day of assembly. It must at least chill for an hour.
9. Placing the bowl (in which cream will be whipped) and the beaters of the hand held mixer in the fridge for about 1/2 to 1 hour before hand makes the cream whip up very well.
10. Dont dip the Lady Fingers into your coffee/liquor for too long or let them sit, or they will fall apart. Again, they are very soft and delicate. Dipping the cookies only on one side, will allow them to soak up plenty of the liquid and not become TOO soggy or distribute too much liquid in the rest of the cake.
11. If you would like to de-mould your Tiramisu from your dish (cutting can be easier and neater this way, you can line your dish with plastic wrap (leaving a little extra on the sides of the dish) and then start assembling your Tiramisu. Once the tiramisu sets in the refrigerator, you can use the overhang to pull the Tiramisu out of the dish.
12. Making a neat round Tiramisu - you can layer your cake into a springform pan. It may be best to freeze the cake for a few hours aside from refrigerating for up to 5 hours, in order to make sure it keeps its shape. And then.. just pop off the sides of the pan. Place your Lady Fingers around the cake and tie a pretty ribbon around. Not only would this look beautiful, but the ribbon around the cookies also acts as a wall to hold the cake together in its perfect shape.
13. I love Cacao Nibs sprinkled on top along with cocoa.
14. Make your Lady Finger batter in single batches at a time. If you are trying to create too much batter, your whites will just have too much pressure when trying to fold the yolks and flour in. Also, it will just be to much batter to try to fold gently and not over mix.
This site also gives some handy tips for creating a round Tiramisu. http://www.wildyeastblog.com/2010/02/27/raspberry-tiramisu/ They create templates on parchment and pipe large round discs with the Lady Finger batter for the bottom and in-between layers of the cake. Great Idea! Thus, creating pretty much a full mold for the cake with the bottom and sides secure. Looks safe. I will have to try it the next time I make this. As for now, I just laid out the individual cookies as usual.
It is funny how we always keep learning. Which suddenly goes along with the song that I've had in my head all morning "I was so much older then, I'm younger than that now". Honestly, I like the Byrds version better. ha. Maybe that's because it reminds me of my father. But it kind of goes along with the thinking of how being in our early 20's or at age 18-19, we seem to think we know a lot and are so wise. But we eventually realize that there is so much more in the world to know about, or that it is actually exciting to keep learning and its okay to have to keep learning. And it is exciting to look at life Dreaming, full of wonder and curiosity, and have an opened mind - not a closed mind.
Or maybe I wonder if this song makes me feel like when we are in our 20's, we do so much planning and worrying, and being so serious - or maybe that is just me. Because A lot of people my age don't seem to have a problem being more laid back and free spirited. But when we get older, we somewhat go back to being young and realize we just need to LIVE and not plan so much. So we have that more free spirit.
But the view of a child is still a part of me, being a constant dreamer and full of curiosity. It's what is needed to be creative.
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