How Do You Make A Lady Finger For Tiramusu?
Decorating By kingofcakes2 Updated 31 Mar 2007 , 4:25pm by Shamitha
I've seen on other sites where they've used just a regular cake batter and poured it into the ladyfinger molds and baked it like that. Hope that helps some! 
Oh yes, and Welcome to CC!! 
Any sponge cake should work, if you can't find the ladyfingers.
Yes, that's what recipe I remembered, but didn't say because I wasn't sure. Sponge cake!
I use geniose cake batter instead of lady fingers.... I also make the "marscapone cheese" because I couldn't find it in my area....(and from what I have read it is cheaper to make than buy).
Tirami Su & Marscapone Cheese
>
> FILLING INGREDIENTS:
> 2 egg yolks
> 1/2 cup sugar
> 1 cup mascarpone cheese
> 3/4 cup espresso or strong coffee
> 1 oz. Rum
> 2 tbsp cocoa powder
> 1 pint whipping cream, chilled
> 1 tsp vanilla
> 1 genoise (sponge) cake, sliced into three layers
> 1/4 cup sugar
>
> METHOD:
> Whisk egg yolks and ¼ cup sugar together. Whisk in the mascarpone
cheese. In a
> separate bowl, whip the cream, the rest of the sugar, and the vanilla
until
> almost stiff - no peaks. Fold the mascarpone cheese mixture into the
whipped
> cream and continue to whip, until stiff. Set aside. Make a
fully-dissolved syrup
> with ¼ cup sugar, 2 tbsp water, espresso and rum. Brush a layer of
the sponge
> cake with espresso mixture. With a spatula, smooth about a
half-inch-thick layer
> of the mascarpone cheese mixture on top. Brush the second cake layer
with
> espresso, and place it espresso side down on the first layer. Brush
the top with
> espresso. Spread on another half-inch of the mascarpone cheese
mixture. Repeat
> the procedure with the third layer of cake. Cover the top and sides
of the cake
> with a thin layer of the mascarpone filling. With a sieve and a
spoon, sprinkle
> the top of the cake with cocoa powder. Cover the sides of the cake
with
> chocolate shavings. Refrigerate at least three hours. This
> cake does not hold up well when exposed to any heat, so keep it
cool.
>
>
> Pan di Spagna - (Basic Genoise - Sponge Cake)
> PREP TIME: 1 Hour
> MAKES:
>
> INGREDIENTS:
> 5 eggs
> 2 egg yolks
> 6 1/2 oz. sugar
> 1 tsp vanilla
> 6 1/2 oz. cake flour
> 1/4 tsp cornstarch
> Pinch salt
> METHOD:
> Preheat the oven to 350 degrees F. Blend the eggs, egg yolks and
sugar
> in a mixer bowl with a wire whip attachment until the mixture doubles
in
> volume-about 15 minutes on high speed. Just before stopping the
mixer, add the
> vanilla and mix in. Sift together the cake flour, cornstarch and
salt. Fold dry
> mixture into egg mixture with a wooden spoon or rubber spatula, just
until
> blended.
> Coat two 10-inch round cake pans with shortening. Pour the batter
into the pans
> and put them immediately into a preheated 350 degree F oven. Bake
until tops are
> springy to the touch - about 45-50 minutes. Remove the cakes from
the pans and
> cool on a wire rack. When cool, use a long serrated knife to slice
off the tops
> of
> the cakes. For tirami su or other layer cakes, divide each cake into
three
> uniform
> layers with a serrated knife.
>
> Homemade Marscapone Cheese
> 1 (8 oz) pkg cream cheese (regular, not low fat)
> 1/4 cup heavy whipping cream
> 2 1/2 TBSP sour cream (regular, not low fat)
>
I use geniose cake batter instead of lady fingers.... I also make the "marscapone cheese" because I couldn't find it in my area....(and from what I have read it is cheaper to make than buy).
How in the world do you make mascarpone cheese?
I watched Ina Garten (The Barefoot Contessa) make one yesterday on the Food Network. She buys Italian ladyfingers in a specialty store, they are called Savoiardi, crisper than our standard ladyfingers. If you have an Italian Deli in your area they should carry them, if not I would use regular ladyfingers and just dip them quickly so they don't get soggy.
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_21406,00.html
I buy lady fingers in the international foods aisle at my local Giant Eagle or Kroger.
LADYFINGERS (SAVOIARDI)
Ingredients:
4 large eggs, seperated, at room temperature
125g sugar
375g all purpose flour, thoroughly sifted.
Method:
Preheat oven to 425 degrees F.
Line baking sheets with parchment paper.
Beat egg white until soft peaks stage, then beat in sugar until mixture becomes stiff.
Seperately, beat yolks until thick and light.
Fold 1/3 of egg white mixture into yolks.
Sift flour over this mixture and fold in.
Then fold in remaining whites.
Spoon batter in strips about 1" X 3" onto the paper.
Bake 5-7 minutes or until biscuits are lightly browned.
Cool completely before removing from paper.
Bon Appetit
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