Chocolate Dipped Lady Fingers

Makes about 3 dozen.

1/2 cup all-purpose flour

5 tablespoons cornstarch

3 eggs, separated and at room temperature

9 tablespoons sugar

5 ounces bittersweet chocolate, chopped (for dipping)

Directions
1. Preheat the oven to 400 F and line 2 baking trays with parchment
paper.
2. Sift the flour and cornstarch together and set aside. Whip the egg
yolks with 3 Tbsp of the sugar until thick and pale and they hold a
ribbon when the beaters are lifted. In a separate bowl, whip the egg
whites with the cream of tartar until foamy, then slowly add the
remaining 6 Tbsp of sugar and continue whipping until the whites
hold a medium peak when the beaters are lifted.
3. Fold the whites into the yolk mixtures using a whisk, then fold in the
flour until just incorporated. Fill a piping bag fitted with a large plain
tip and pipe lady fingers onto the prepared trays that are 4-inches
long and an inch apart (they will spread a little once piped). Bake for
about 8 minutes, until the fingers are an even golden brown. Allow
the fingers to cool completely before removing them from the trays.
4. For dipping, melt the chocolate in a metal bowl place over a pot of
barely simmering water and stirring until smooth. Dip each
ladyfinger a third into the chocolate and place on a clean
parchment-lined baking trays to set (chill for a little, if needed).

5. The dipped ladyfingers should be enjoyed the day they are dipped,
but undipped ladyfingers can be stored in an airtight container for
up to 5 days.

Classic Tiramisu

Have your utensil at the ready for this classic tiramisu! Recipe for
the lady fingers can be found here.
Makes 4 individual desserts.
Preparation time:
Cooking time:
Yield: 4
Ingredients
Cream

2 large eggs, separated

1 large egg yolk

1/4 cup sugar

1 teaspoon vanilla extract

1 cup mascarpone cheese, softened

Syrup

1/2 cup coffee

1 1/2 ounces rum

1 tablespoon sugar

Cream and Assembly

3/4 cup whipping cream

1 tablespoon sugar

1 teaspoon vanilla extract

24 ladyfingers

bittersweet chocolate, for grating

cocoa powder, for dusting

Directions
Cream
Syrup
Cream and Assembly
1. Whisk the egg yolks, sugar and vanilla in a metal bowl placed over
a pot of gently simmering water until the mixture doubles in
volume and holds a ribbon when the beaters are lifted. Remove
this from the heat. In a clean bowl, and whisk in the mascarpone
cheese until smooth. Whip the egg whites to medium peak. Fold
the whites into the yolk mixture and set aside.
2. For the syrup, heat the coffee, rum and sugar and stir just until the
sugar has dissolved. Remove from the heat.
3. For the topping, whip the cream until it holds a soft peak and stir in
the sugar and vanilla. Chill until ready to use.

4. To assemble, dip the ladyfingers quickly into the coffee syrup and
arrange 3 into each of 4 serving dishes. Spoon a generous layer of
the mascarpone filling over the lady fingers and grate a little
chocolate over top. Repeat with a second layer of ladyfingers and
the remaining mascarpone filling and grating of chocolate. Dollop
the whipped cream over each tiramisu and dust with cocoa
powder. Chill until ready to serve.

Elegant Raspberry Lemon Torte

Makes 1 9-inch torte.

1 recipe lady finger batter

1/2 cup fresh lemon juice

1 cup sugar, divided

4 large egg yolks

1/2 cup unsalted butter, at room temperature

1 tablespoon finely grated lemon zest

1 1/2 cups whipping cream

2 cups 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 cup of the
sugar up to a simmer. In a separate bowl, whisk the egg yolks with
the remaining 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 (2inches). 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.

Coconut Almond Madeleines

Makes about 2 dozen large Madeleines.

Preparation time:
Cooking time:
Yield: 24
Ingredients

1/4 cup all-purpose flour

5 tablespoons cornstarch

1/4 cup ground almonds

3 eggs, separated and at room temperature

9 tablespoons sugar

1/4 teaspoon almond extract

1 cup icing sugar (for dipping)

2 tablespoons milk (for dipping)

1/2 cup lightly toasted sweetened flaked coconut (for dipping)

Directions
1. Preheat the oven to 400 F. Grease 2 Madeleine tins and dust them
with flour, tapping out any excess.
2. Sift the flour and cornstarch together, then stir in the ground
almonds and set aside. Whip the egg yolks with 3 Tbsp of the
sugar until thick and pale and they hold a ribbon when the beaters
are lifted, then beat in the almond extract. In a separate bowl,
whip the egg whites until foamy, then slowly add the remaining 6
Tbsp of sugar and continue whipping until the whites hold a
medium peak when the beaters are lifted.
3. Fold the whites into the yolk mixtures using a whisk, then fold in
the flour until just incorporated. Spoon the batter into the prepared
Madeleine tins so they are almost full. Bake for about 8 minutes,

until the Madeleines are an even golden brown. Allow them to cool
completely before removing them from the tins.
4. For dipping, whisk the icing sugar and 1 Tbsp milk together, adding
more milk if needed to make a thin icing. Dip each Madeleine
halfway into the icing and then dip it into the coconut. Let the
Madeleines set for an hour, then store in an airtight container until
ready to serve.
5. The Madeleines will keep in an airtight container for up to 4 days.