“Men that fight off zombies don’t eat ladiesfingers.”
As was, um, mentioned in my last post, there was a bit of a zombie outbreak in our office last Friday, so with a couple of birthdays and such going on it was decided that cake would be an excellent option.
Now, the gent who received the brunt of the shenanigans is a bit of a coffee addict as in he wrote a whole blog post around how good a certain cup of coffee was kind of addict and with zombie on the brain, well, I decided to make my first venture into Tiramisu also a design challenge. Goodbye boxed cake/brownie mix. Hello homemade Tiramisu brain.
As I worked on gathering the ingredients I ran into 2 supply problems, both of which being related to living in a micropolis surrounded by corn, wheat and sunflowers. I generally enjoy living here, but it just isn’t the kind of town where marscapone and ladyfingers are available in abundance. The first I was able to pick up while downstate visiting family, but those ladyfingers were evasive. So, I pulled a Betty Crocker and made them.
Beware – these make your kitchen smell lovely, but are dangerously tasty. If you leave them alone on the cooling rack too long they just may disappear.
4 eggs, seperated
2/3 cup white sugar
7/8 cup all purpose flour
1/2 tsp baking powder
1. Preheat oven to 400 degrees F (205 degrees C). Line two 17 x 12 inch baking sheets with baking parchment. Fit large pastry bag with a plain 1/2 inch round tube.
While I was at the grocery store immediately previous to starting, I forgot to get parchment so I tried silicon baking sheets and wax paper. Both worked. The silicon worked better. Also, I don’t have a pastry bag, so… Behold! The baggie of ladyfinger goodness!
2. Place egg whites in bowl and beat on high until soft peaks start to form. Slowly add 2 tablespoons of the sugar and continue beating until stiff and glossy. In another bowl beat egg yolks and remaining sugar. Whip until thick and very pale in color.
3. Sift flour and baking powder together on a sheet of wax paper. Fold half the egg whites into the egg yolk mixture. Fold in flour, and then add the remaining egg whites. Transfer mixture to pastry bag and pipe out onto prepared baking sheet. Bake 8 minutes.
A) Think on how old your baking powder may be. Mine I’m pretty certain needs to be replaced or the ladyfingers would be fluffier. They still tasted absolutely delicious.
B) If you cook on silicon keep an eye out. They may take a minute or so longer to cook. Also, let them cool a little before attempting to remove them and they’ll come off cleaner.
Next up: Ladyfingers & Tiramisu Brains: Creamy Temptation