Reviewed: May 21, 2013

I've never eaten lady finger cookies so I really don't know how it's supposed to taste and what the texture should be.... I made Tiramisu by using this recipe and it turned out really good. These were on a soft side after being baked and I'm not sure if the texture was good or bad. But I was looking for a soft lady fingers for tiramisu so worked perfectly.

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Reviewer:

Nobuko

Cooking Level: Intermediate

Reviewed: Apr. 17, 2013

Used this recipe for making Tiramisu and found it really easy and quick. I like other reviewers spread the batter on a jelly roll pan lined with parchment paper and cut to size with a pizza cutter. Also because I was pressed for time. Tip: lightly grease the pan with butter or shortening it helps the paper stay flat and does nothing to affect cooking. I made 2 batches in less than 1/2 hr. didn't think I would have enough cause I kept eating them and I was making a big dessert for a dinner party. Found them to be a little denser than the store bought but that is much better than eating and paying for air. The best compliment is when guests say OMG this is the best Tiramisu I ever had. I will be using this recipe from now on. I also make my own homemade Mascarpone cheese which helps because I don't need to take out a loan to buy it and it is so much better and not all that difficult. You can find my Tiramisu recipe as well as the Mascarpone recipe along with other cheeses that can be made at home with no special equipment or utensils at allrecipes.com/cook/grumpygrandpa. Happy cooking GG

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Reviewer:

Grumpygrandpa

Cooking Level: Expert

Home Town: Toms River, New Jersey, USA

Living In: Murrells Inlet, South Carolina, USA

Reviewed: Apr. 4, 2013

I wanted the challenge of making my own ladyfingers for tiramisu. While they turned out fine, I wouldn't bother making them again unless I couldn't find them in the supermarket. On the plus side, they were nicely shaped and browned nicely, and they tasted good. On the negative side, it was messy filling the piping bag and the batter was thin enough to drip out while doing so. They spread a bit and weren't as high as I'd have liked, in spite of chilling the batter as some others suggested. In any event, one more thing checked off on my list of things I've wanted to try making.

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Reviewer:

Mallinda

Cooking Level: Expert

Home Town: Norristown, Pennsylvania, USA

Living In: Mobile, Alabama, USA

Reviewed: Mar. 9, 2013

Tried this and I like it.. . I don't like the store bought ladyfingers it's hard.. This one is like a cake just like I want it

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Reviewer:

Irenebp

Reviewed: Mar. 5, 2013

Quick, easy, and delicious! Will definetly make again!

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Reviewer:

Jackie

Reviewed: Mar. 4, 2013

After reading almost all reviews and also surfing endless recipes for ladyfingers and looking for readymade ladyfingers at grocery store .....I decided to try a small batch . Am glad I tried this recipe . It was very easy , quick and ladyfingers came out very nice . Had to ask my DH not to finish them as I needed them for tiramisu . Only changes I did was to sprinkle some sugar over the baking sheet , that gives it a shine and some crisp ( I read it somewhere else ) . I also did bake them a little longer as we preferred it a little more harder .

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Reviewer:

Mayuri

Reviewed: Jan. 24, 2013

Very easy, very good. Must bake on parchment. Let cool before removing. Add a little vanilla to egg yolk mixture. Sprinkle with powdered sugar before stacking.

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Reviewer:

TAG

Cooking Level: Professional

Living In: Cincinnati, Ohio, USA

Reviewed: Dec. 29, 2012

I made these and did not puff up as much but it was a humid day. I added 2 Tbs of Swiss Mocha Cappuccino Mix and it gave it real good flavor. I used a pastry bag and 1/2" tip like recommended and turned out very well. They spread out, but worked out very well for the Berry Tiramisu I made for my sisters birthday. Everyone really enjoyed it! I will save this recipe.

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Reviewer:

JDFriest

Reviewed: Dec. 24, 2012

Needed these for a tiramisu, and they were very easy to whip up. 7/8 cup flour is 3/4 cup plus 2 tablespoons. I must confess that I overwhipped my egg whites a tad past the stiff-peak phase (was multi-tasking and checked them a moment too late), but the recipe still worked great. Be generous when you're piping them out; they will almost double in size but not quite. I'd like to use the cookie cutter trick next time for more uniformly-shaped cookies. Texturally these are nice and light, not rubbery. If you were to eat them alone (not in a tiramisu) they would be a little lacking in flavor; I'd suggest adding a bit of vanilla and a pinch of salt if that is the case.

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Reviewer:

sarah

Reviewed: Dec. 21, 2012

I too had issues with my piping spreading before the cookies baked, so I tried the pan approach. Grease your loaf pan and spread out the batter. It bakes up into a cakey, puffy loaf, which looks just fine sliced into cookie-sized portions. In an attempt at an eggnog-gingerbread tiramisu, I replaced the white sugar (save the 2T for the whites) with brown sugar, and added 1T ginger, 1t cinnamon, and a dash of cloves and nutmeg to the dry ingredients. They still baked up well and lent the touch of holiday flavor we needed.

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