Professional Baker Teaches You How To Make LADYFINGERS!
You're almost to the top of Ladyfinger Mountain, and now it's time to master the most difficult of the ladyfinger recipes, the Raspberry Lemon Torte! Watch as Chef Anna Olson walks you through all of the steps you'll need to master this incredible recipe!
Don't forget to check out the recipe below and to tell us how it turned out in the comments!
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Ingredients
1 recipe lady finger batter
½ cup fresh lemon juice
1 cup sugar, divided
4 large egg yolks
½ cup unsalted butter, at room temperature
1 Tbsp finely grated lemon zest
1 ½ cup whipping cream
2 cup fresh raspberries
Directions
1. Preheat the oven to 400 F and line 2 baking trays with parchment paper. Trace an 8-inch circle on one sheet of parchment and flip it over so the ink is on the bottom.
2. Prepare the lady finger batter (as above) and fill a piping bag fitted with a plain tip. Pipe a spiral of batter, following the circle and pipe spiraling inward to fill the circle. On the second baking tray, pipe 18 to 22 ladyfingers about 3 inches long. Bake for about 8 minutes (the circle of batter will take about10 minutes) and allow the ladyfingers to cool on the tray before lifting off.
3. For the lemon mousse, bring the lemon juice and ½ cup of the sugar up to a simmer. In a separate bowl, whisk the egg yolks with the remaining ½ cup of sugar. Slowly pour the lemon syrup into the eggs while whisking and then return the entire mixture to the pot. Whisk this over medium heat until it just begins to bubble, about 2 minutes, then remove this from the heat and whip with electric beaters or in a stand mixer until cool. Add the butter and zest and beat in until smooth.
4. Whip the cream to a soft peak and fold this into the lemon mixture in two additions.
5. To assemble the torte, place the disc of ladyfinger cake in the bottom of an ungreased 9-inch springform pan. Trim bottom of the lady fingers so they can stand upright around the inside edge of the pan, and so that they are the same height as the pan (2-inches). Arrange these in the pan. Spread a 1-inch layer of mousse over the cake and arrange half of the raspberries overtop. Spread the remaining mousse over the berries and use an offset spatula to ensure the mousse is level. Chill the torte for at least 4 hours.
6. To serve, remove the springform ring from the pan and slide the torte onto a serving platter. Arrange the remaining 1 cup of raspberries on top of the torte and serve.
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Making Real Tiramisu with Homemade Ladyfingers
Tiramisu is so easy to make, that it's not much added effort to just go ahead and make your own homemade lady fingers along with it. Your tiramisu will never be the same... in a good way I mean.
Recipe:
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9x9 Baking Pan:
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How to make Creamy cake non bake quick easy using lady fingers
Home made creamy boudoirs cake recipe
No need to bake just refrigerate
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Lemon Curd
This easy homemade lemon curd needs only four ingredients and has all the tangy, sweet, bright and delicious flavor you could ever ask for! It's perfect in cakes, cupcakes, on scones, toast, mixed into whipped cream, and straight from the spoon!
Recipe:
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4 Easy NO BAKE Dessert Cup Recipes. No Eggs, No Gelatine, No Alcohol!
Super easy and delicious dessert cup recipes everyone can make! No baking, no eggs, no gelatine and no alcohol! Perfect ideas for dessert tables. Everyone will love them! Choose your favourite or try them all, they’re all so delicious!
1. Oreo Dessert Cups Recipe: (makes 5 x 175ml / 6 oz cups)
Cups from
150g Oreo biscuits
200ml whipping cream
1 heaping tbsp milk chocolate spread OR 50g melted and cooled milk chocolate
250ml whipping cream
1 tbsp sugar
Vanilla flavouring
3 biscuits for decoration
2. Fruit Dessert Cups Recipe: (makes 5 x 220ml cups)
Cups from
Half of store bought Madeira cake (200g)
3 kiwis
Half of pineapple
300ml whipping cream
1 and half tbsp sugar
Vanilla flavouring
5 strawberries
Fresh mint leaves
3. Tiramisu Dessert Cups Recipe: (makes 7 x 175ml / 6oz cups):
Cups from
2 tbsp instant coffee
300ml boiling water
250g mascarpone cheese
250ml whipping cream
2 tbsp sugar
Vanilla flavouring
12 savoiardi / ladyfinger biscuits
Cocoa for dusting
4. Lotus Biscoff Dessert Cups: (makes 5 x 175ml / 6 oz cups)
Cups from
200 g Lotus Biscoff biscuits + 5 for decoration
300 ml milk
1,5 tbsp custard powder
1 tbsp sugar
300 ml whipping cream
1 tbsp sugar
Pinch of vanilla powder or essence
Other easy and yummy dessert cups ideas:
Enjoy ♥️
Perfect Tiramisu ♕/Homemade Ladyfingers | Full Recipe & Instructions
Who wouldn't like a delicious homemade Tiramisu waiting for you in the refrigerator when you crave a sweet treat? It is definitely one of my favorite desserts, and this time I prepared it with Homemade Ladyfingers, and the result was worth all the effort!
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Ev yapımı kedidili ve Tiramisu tarifi yorumlarda!
Tiramisu ????
Ingredients
For the Ladyfingers:
4 eggs (separated)
120 g granulated sugar
120 g flour
1 tbsp cornstarch
1 tsp vanilla extract
For the Top:
Powdered sugar
For the Mascarpone Cream
4 egg yolks
3/4 cup granulated sugar
16 oz mascarpone (at room temp)
2 cup heavy whipping cream
1 tsp vanilla extract
For the Tiramisu:
1 cup espresso
1 tsp vanilla extract
1 tbsp granulated sugar
18-20 homemade ladyfinger
For the Top:
2 tbsp cacao powder
Instructions
Preparing the Ladyfingers:
Preheat oven to 375F and line two baking sheets with parchment paper. In a large bowl, place the egg whites and beat until soft peaks form using an electric mixer. Then, slowly add half of the sugar and beat until stiff for 4-5 min, set aside.
In another bowl, place egg yolks and the remaining sugar and beat until pale and fluffy.
Gently pour the egg mixture over the egg yolks and gently fold for a minute using a spatula as shown in the IG Reel. Add vanilla and sift flour and cornstarch over the egg mixture and gently fold everything together until combined as in the Reel.
Using a pastry bag with a 1/2 piping tip, pipe out onto the baking sheet. Be sure to leave space between cookies, see the video.
Sprinkle with powdered sugar and bake 12-15 min.
Remove from the oven and let them cool completely.
Preparing the Cream:
In a medium bowl, whisk the egg yolks and sugar. Place the bowl on top of a small pan with simmering water and stir 7-8 min on low heat until the sugar has dissolved. Remove from the heat and let it cool at room temp.
In a medium bowl, add mascarpone and vanilla and beat together. Pour egg mixture and gently whisk until just combined.
In another medium bowl, beat cold heavy cream until stiff peaks form. Using a spatula gently fold the whipped cream into the mascarpone mixture as shown in the Reel.
Bon Appétit, Buen Provecho and Afiyet Olsun!
#BonAppétit #BuenProvecho #AfiyetOlsun #shorts #Tiramisu #Turkuazkitchen