Lady Fingers Recipe (Kopie)

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A lady fingers recipe is no deep dark secret. It's the cake part of the authentic Italian dessert recipe for......(ta da).. THE TIRAMISU.

Lady fingers are basically a sponge cake. The ones sold in stores are usually hard. This recipe has the same flavor but your cookies be moist. Now, if you want them hard - well find a store. But why? There is no need because....

Here's the way tiramisu is made. After the lady fingers are baked, they are soaked in liqueur. With this recipe you will brush the lady fingers with liqueur. Then you alternate layers of lady fingers with the recipe's cream mixture. *POOF* That's it!

Of course I happen to think I make the best tiramisu recipe in the history of ever. I tried my best to make to make the procedure clear and stay with an authentic recipe at the same time. ( People have gotten real crazy with tiramisu in America and have come up with some concoctions that are almost blasphemous.) An authentic tiramisu recipe is not tough to make! The first time I ever made tiramisu it was a hit. It tasted like a professional did it. Just follow the procedure and you can do it too.

Check out the FAQ's below. And if this isn't exactly what you were looking for - see my home page of Italian dessert recipes! And thanks for stopping by!
Lisa

Lady Fingers Recipe

Yield: Enough Lady fingers to make the best tiramisu recipe.

Ingredients
* 5 egg whites
* 4 egg yolks
* 2/3 cup sugar
* 1 dash vanilla
* 1/2 teaspoon baking powder
* 1 cup all-purpose flour

Lady Fingers Recipe Procedure
* Separate eggs into two separate bowls.
* Beat egg whites on high speed until foamy.
* Add two tablespoons of the 2/3 cup of sugar to the egg whites. Continue to beat until stiff peaks form, and set aside.
* In a separate bowl, add vanilla and remainder of the sugar to the egg yolks and beat.
* Set it aside.
* Sift together the flour and baking powder.
* Fold half of the egg whites into the yolks. Do it real gently.
* Fold the flour mixture into the yolks.
* Fold the rest of the egg whites into the yolks.
* Put the batter into a pastry bag. ( I use a a ziploc bag with the corner snipped off.)
* Pipe the batter onto a greased cookie sheet.

NOTE: Traditionally they are shaped like two lady sized fingers. But they are going to be layered and covered. It really doesn't matter.

* Bake for about 6 minutes. Stay close because all you want is the edges to turn brown.