FRESH EGG LADYFINGERS 300G – BISCUITS À LA CUILLÈRE 300G

Product detailed description

Ladyfinger Biscuits 300 g - Biscuits à la Cuillère
Ladyfinger biscuits (biscuits à la cuillère) are dry, soft, elongated biscuits dusted with powdered sugar. They are primarily used in sweet cakes and parfaits. Popular desserts using ladyfingers include Tiramisu and charlottes – sponge cakes where they serve as a successful replacement for traditional sponge biscuits.
Ladyfinger biscuits can also be enjoyed on their own, dipped in coffee, hot chocolate, or cream, with jam, and more.
History tells us that a similar cake was made in France several centuries ago during the time of Queen Catherine de' Medici. The recipe has remained unchanged since the 17th century, making it one of the oldest recipes in French gastronomy.

Classic Tiramisu Recipe

Ingredients:

• 500 g mascarpone
• 1 cup strong coffee (preferably espresso) at room temperature
• 250 g ladyfinger biscuits
• 80 g powdered sugar
• 4 eggs
• 1 glass of amaretto
• Unsweetened cocoa powder

Instructions:

1. Separate the egg whites from the yolks. Place the yolks in a bowl with the sugar and whisk until you obtain a light, frothy mixture. Whip the mascarpone until smooth and without lumps, then add it to the egg yolk mixture and mix well.

2. Whip the egg whites with a pinch of salt until stiff peaks form, then gently fold them into the mascarpone and egg yolk mixture to create a creamy, airy texture.

3. Combine the coffee and amaretto, add 2 tablespoons of water, and quickly dip the ladyfingers into this mixture, just enough to moisten them without soaking.

4. Arrange a layer of ladyfingers along the bottom and around the edges of a dish or glasses, spread a layer of mascarpone cream over them, and dust with cocoa powder. Place a second layer of ladyfingers, cover with the remaining cream, and finish with a final dusting of cocoa powder.

5. Refrigerate for at least 2 hours before serving.