Feb 9, 2015

Homemade Savoiardi Recipe . Italian Ladyfingers Biscuit for Tiramisu



I have never tasted tiramisu so far. But it is one desert which i want to try so badly because it has been requested by lots of my viewers, plus i have heard that it is one of the best tasting desert in the world. I have been putting it on hold because, i want to make tiramisu, i have to make everything from scratch. Because i could never get all those ladyfinger and mascarpone cheese here in my place. 

Since valentine's day is around the corner, and i wanted to make a special post for that day. So i thought of giving this a shot. First i made ladyfingers biscuits and mascarpone cheese the day before and assembled tiramisu the next day. I also made two version of it, a basic tiramisu cake and a tiramisu trifle. I put the entire thing in fridge to set overnight and the next day i tasted it, it was like perfect and i fell in love with it instantly. So here is my first post for tiramisu, the biscuit for its base..Stay tuned for the tiramisu cake.

Notes:

I thought the cookies will be crispy and hard, but it was soft, more like a cake. When i made tiramisu using this, i felt these cookies absorbed the coffee liquid perfectly and the end result of the tiramisu turned out to be so good. And also the cookies were little on the flatter side because i didn't use the speciality pan which i used to make this. Overall this is a great recipe to make a perfect tiramisu.


Preparation Time : 15 mins
Baking Time : 12 to 15 mins
Makes : 24 cookies
Recipe Source: Archana's Kitchen 

Ingredients:

Eggs - 4
Sugar - 1/3 cup + 1/3 cup (powdered)
Vanilla Essence - 1 tsp
Salt - 1/4 tsp
All Purpose Flour / Maida - 3/4 cup

Method:

Preheat oven to 180 degree C.

Separate eggs yolks and egg whites.

Take egg whites in a bowl and use a electric beater to beat till it is fluffy. Now add in 1/3 cup of sugar and salt. Beat till it is thick.Dont over beat.

Now take yolks, sugar and vanilla in a bowl and use a beater to beat till creamy and pale.

Fold in the egg white gently. Sieve all purpose flour in and fold very gently. 

Line a baking sheet with parchment paper and set aside.

Once it is mixed up, fill a piping bag with this mix and pipe it like fingers.

Bake it for 12 to 15 mins.

Remove it and let it cool completely.

Store them in air tight container.

Pictorial:
Take all your ingredients

start by separating eggs

Set eggwhites in a bowl and yolks in another bowl

now start by beating the egg whites

when it is little fluffy

add in sugar

and salt

use a beater to beat them
once it is nice and thick, set aside

now take egg yolks in a bowl

add in sugar

along with a dash of vanilla

use a beater to cream this up

now it is nice and pale

add in egg whites and slowly mix it up

now it is mixed up

sieve flour in

fold gently

fold very gently, so you dont disintegrate the egg whites

now it is all mixed up

line a baking tray with parchment paper

i used a disposable piping bag..if you dont have
piping bag, you can pour the batter on the tray and
 bake till golden, then cut it into strips and use.

fill it up



cut the tip off

pipe small fingers

bake it up

once it is cooled, remove it and store it in air
tight container, use this for tiramisu

16 comments:

  1. Hi, can you tell me any replacement for the eggs as i dont eat eggs.

    ReplyDelete
  2. Hi... can u tell me how much sugar and flour in grams

    ReplyDelete
  3. @manju

    Flour - 90 grams
    Sugar - 1/3 cup is 65 grams

    ReplyDelete
  4. I dont have parchment paper... cn I grease the baking tin wt butter n flour?

    ReplyDelete
  5. @Anonymousi am not sure, because it may stick. You can use foil too

    ReplyDelete
  6. Aarthi, how many fingers will we get with this recipe?

    ReplyDelete
  7. Hi Aarthi
    Came into you blog by chance. Let me tell you... this is awasome.You have made it very simple for me.Going to make it rightaway.
    I cant stop reading your recipes. Thankyou so much.
    Shiba

    ReplyDelete
  8. Hi Arthi ur blog s awesome..can u tell how long v can store it in container?

    ReplyDelete
  9. @Sheni Ebyyou can store it in fridge for 10 days

    ReplyDelete
  10. Hi arthi

    How many ml does your cup measures mine is 160 ml.


    Thank you

    ReplyDelete
  11. I love tiramisu a lot mam thanks a lot for ur recipe mam can I bake it in microwave in convection mode mam??

    ReplyDelete

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