Ladyfinger Dessert Food

LADYFINGERS

Steps:

• Preheat oven to 425 degrees. In a small bowl, sift together flour, cornstarch, and salt; set aside. Line three baking sheets with parchment paper; set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks, 1/4 cup granulated sugar, and the vanilla until light and creamy, about 4 minutes; set aside.
• In the clean bowl of an electric mixer fitted with a clean whisk attachment, beat egg whites on medium-high speed with 1/4 cup granulated sugar until foamy. Add cream of tartar, and continue to beat until soft peaks form. With machine running, gradually add remaining 1/4 cup granulated sugar, beating into stiff, glossy peaks.
• Fold egg-yolk mixture into egg-white mixture, then fold in dry ingredients. Do not overmix.
• Transfer to a pastry bag fitted with a 1/2-inch round tip. Pipe 4-inch cookies onto prepared baking sheets leaving about 1 inch between cookies. Lightly dust with confectioners' sugar. Bake until just beginning to brown around the edges, about 8 minutes; rotate pans once after 4 minutes. Transfer to wire racks to cool. Will keep, at room temperature, in an airtight container for up to 2 weeks.
• Just before serving, dust with confectioners' sugar and, if desired, sandwich raspberry jam or lemon curd between them.

20 SIMPLE LADYFINGER DESSERT COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a ladyfinger dessert in 30 minutes or less!

LADYFINGER PARFAITS

Steps:

• Line 2 large wineglasses with ladyfingers all along the inside perimeter of the glass.
• In a bowl, mix the melted ice cream and the liqueur. Drop some raspberries in the bottom of each glass. Top with one-quarter of the ice cream mixture per glass. Add another layer of raspberries, then more ice cream mixture, and then make the last layer raspberries.
• Top with whipped cream, if using.

TUXEDO LADYFINGER DESSERT

Steps:

• Melt semi-sweet chocolate as directed on package. Dip 1 end of each ladyfinger into chocolate, covering in a V-shape. Let excess chocolate drip off. Place ladyfingers on wax paper-lined tray. Using melted white chocolate, pipe small dots onto semi-sweet chocolate to create buttons. Let stand at room temperature or refrigerate for 30 minutes or until chocolate is firm.
• Beat cream cheese and coffee in large bowl with wire whisk until smooth. Gradually beat in milk until smooth. Add dry pudding mix. Beat with wire whisk 2 minutes or until blended. Gently stir in whipped topping. Spoon into 10 dessert dishes or coffee cups.
• Refrigerate 1 hour or until ready to serve. Serve with chocolate dipped Tuxedo Ladyfingers. Store leftover dessert in refrigerator.

LADYFINGERS

Steps:

• 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.
• 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.
• 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.

STRAWBERRY-KIWI LADYFINGER DESSERT

Steps:

• Crush 12 ladyfingers; mix with butter. Press on bottom of 9-inch springform pan sprayed with cooking spray. Cut remaining ladyfingers crosswise in half; stand, cut sides down and rounded sides out, around rim of pan.
• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add ice; stir until melted.
• Beat cream cheese and sugar in large bowl with mixer until blended. Gradually beat in gelatin. Whisk in COOL WHIP; pour into prepared pan. Refrigerate 4 hours or until firm.
• Peel, then slice mango and kiwi; cut into shapes with flower-shaped cookie cutter. Slice strawberries; cut into shapes with small heart-shaped cookie cutter. Garnish dessert with fruit cutouts just before serving.

SPECIAL LADYFINGER DESSERT

Steps:

• In a small bowl, combine the cheeses and confectioners' sugar. Split ladyfingers; spread cheese mixture over top halves and preserves over bottom halves. Sandwich halves together. Dust with cocoa. Garnish with strawberries.

VERA'S LADY FINGER DESSERT

Steps:

• Whip whipping cream and almond extract together and set aside.
• Line the bottom and the sides of pan with your lady fingers.
• Cream together powdered sugar and cream cheese, fold in shipping cream mixture into cream cheese mixture.
• Spread mixture into the pan lined with lady fingers. Smoother top.
• Pour can of cherry pie filling over mixture.
• Cover with saran wrap, and refrigerate overnight.
• Enjoy.

CAFE LADYFINGER DESSERT

Steps:

• BRUSH cut side of ladyfingers with about 1/4 cup of the coffee. Place ladyfingers on bottom and up side of 2-quart serving bowl.
• BEAT cream cheese and remaining 3/4 cup coffee in large bowl with wire whisk until smooth. Gradually beat in milk until smooth. Add pudding mixes. Beat with wire whisk until blended. Gently stir in 1/2 of the whipped topping. Spoon into prepared bowl; cover.
• REFRIGERATE 1 hour or until ready to serve. Top with remaining whipped topping.

CHERRY LADYFINGER DESSERT

Steps:

• Split the ladyfingers, then stand the halves around the edges of the 9-inch springform pan (placing the rounded sides of ladyfingers against the pan).
• Line the bottom of the pan with lady fingers split side up. Save the rest. They are used later.
• Brush with liqueur; set aside.
• In a large mixing bowl, beat cream cheese until smooth and fluffy.
• Add sugar and 1/2 teaspoon almond exact, beating well.
• In a small mixing bowl, whip cream until soft peaks form; fold into cream cheese mixture.
• Spoon half into the ladyfinger-lined pan.
• Top with remaining fingers in a layer and top with remaining cream cheese mixture.
• Top with cherry pie filling now OR, you can wait until right before you serve it.
• Cover and refrigerate for several hours or overnight.
• Optional: For added flavor, pour cherry pie filling into a bowl ahead of time, and stir with 1/4 tsp almond extract. Cover and refrigerate for a few hours prior to using in the recipe. For one cup liquid heavy cream to be whipped (will double in volume), use 2 cups thawed COOL WHIP/.

HOMEMADE LADY FINGERS

Steps:

• Preheat the oven to 350 degrees F. Grease and flour 2 baking sheets with 2 tablespoons butter and 2 tablespoons of flour. Mark parallel lines in the flour across the width of the tray about 4 inches apart. Put the eggs and sugar in a large mixing bowl, and with an electric mixer fitted with a wire whisk beat on medium-high speed until the mixture is pale yellow, thick, and has tripled in volume, about 8 minutes, using the mixer. Add the egg whites, remaining 3/4 cup flour, salt and vanilla, fold to mix thoroughly so the mixture is smooth. Fill a large pastry bag with a 3/4-inch plain tube with the mixture. Pipe fingers about 4 1/2-inches in length on to the baking sheet, using the lines as a guide. Dust the ladyfingers with powdered sugar. Bake until for 15 to 18 minutes, or until just firm on the outside and soft in the center.

LADYFINGER

Steps:

• Combine all ingredients in a mixing glass and stir well. Strain into a cocktail glass.